Milk Chocolate Chip Ice Cream Cookie Cups
I don't even need to ask as I believe everyone needs their cup filled. Everyone deserves a little love so go ahead and spread it. I'm sharing my milk chocolate cookie cups made with Georgian Chocolate Company's milk chocolate baking chips and their Hazelnut Praline Milk Chocolate Bar pieces. I'm sure that this will bring a smile to your face and fill your cup. These are perfect for bringing to gatherings this summer. It is such a great feeling to finally gather with family and friends! Sharing my desserts at bbq's and backyard pool parties brings me so much joy. I really wasn't inviting myself to your pool or over for a BBQ but I promise to bring dessert if you do. The next time you have a gathering planned bring these ice cream cookie cups. Fill someone's cup! Happy Baking Friends.
- 07/13/2021
- 48 mini cups or 24 regular size
- Print this
Ingredients
- 1 cup of butter at room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- Two eggs
- 1 teaspoon of vanilla
- 2 1/4 cup of all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup Georgian Chocolste’s milk chocolate chips
- One bar hazelnut milk chocolate chopped up into small pieces
Directions
- Step 1
- Spray a 24 count mini muffin pan
- Step 2
- In a medium bowl add the flour, Baking soda and salt, whisk together and then set aside.
- Step 3
- In a mixer with a paddle attachment add butter and sugars and mix on medium until well blended, about 1 minutes.
- Step 4
- Add in the eggs and vanilla and mix on low until incorporated.
- Step 5
- With the mixer on low, slowly pour in the flour mixture until completely mixed.
- Step 6
- Add in the milk chocolate chips and chopped hazelnut chocolate pieces and stir into dough using a large wooden spoon.
- Step 7
- Cover dough with plastic wrap and place in the refrigerator for 2 hours.
- Step 8
- Remove Dough from the refrigerator and use a small cookie scoop and place the dough inside the muffin tin.
- Step 9
- Use your fingers to make a well in the centre of each cup and press the cookie dough up the side of the muffin tin.
- Step 10
- Bake for 11-13 minutes. The edges will be slightly golden brown.
- Step 11
- Let cookie cups cool in the pan for a few minutes then remove and let cool completely on a cooling rack.
- Step 12
- Once you are ready to serve, let ice cream soften slightly then place a small scoop of ice cream into each cup. You can sprinkle more chocolate or place a few berries on top. Serve immediately!
- Step 13
- Cookies will stay fresh in an airtight container for up to 5 days or transfer to the freezer for up to 3 months.
- Step 14
- Enjoy!
