Ingredients

• 3 cups all-purpose flour
• 2/3 cup firmly-packed brown sugar
• 1/3 cup granulated sugar
• 3/4 teaspoon baking powder
• 1/2teaspoon salt
• 3/4cup (1-1/2 sticks) butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2/3 cup miniature semi-sweet chocolate chips

Preparation

1. Preheat oven to 350°F. Spray outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.
2. In large bowl, combine flour, sugars, baking powder and salt; mix well. In small bowl, whisk together melted butter, eggs and vanilla; add to dry ingredients, mixing well to form stiff dough. Mix in chocolate chips.
3. Roll out dough on generously-floured surface to 1/4-inch thickness. Cut 5-inch round circles from dough. Drape one circle over each cavity of pan, pressing to form smooth surface.
4. Bake 12-14 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 5 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cookies from pan and cool completely. Wash and dry pan; repeat with remaining dough.
5. Fill cooled cookie bowls with ice cream, pudding or fresh fruit.

Serves

Makes 12 bowls

Source

Wilton Enterprises