Healthier Cookies 'n Cream Ice Cream Amy's Healthy Baking

Ice Cream and Cookie in Cup Stock Image Image of brown, food 119264905

Flip the muffin tin upside down and spray the outside with cooking spray. Pour the sprinkles into a small bowl and dip each cookie dough piece in the sprinkles to make sure it's completely sprinkle-fied. Then, place each cookie piece on top of the bottom of the muffin tin. Bake in the oven, following the same instructions on packaging.

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Make the Cookie Cups. Prep: Preheat the oven to 350°F (180°C) fan assist and butter about 30 mini muffin cups. Mix wet ingredients: In a large bowl beat the softened butter and sugar until blended, then whisk in the vanilla extract. You can also do this step in a standing mixer at medium speed for about 2 minutes.

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Step 3. Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.

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Instructions. Preheat oven to 350F. Line a standard 12-count muffin pan with paper liners. In the mixing bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars, and cream for 2 to 3 minutes on medium-high speed, stopping at least once to scrape down the sides of the bowl.

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Fold in the chocolate chips. Use a cookie scoop or spoon to fill 12 cups of a muffin tin with the dough, leaving about ½-inch of space at the top to allow the dough to rise. Bake for 12-14 minutes and transfer to heat-safe surface or cooling rack to cool. Wait about 15 minutes for cookie cups to form their final shape.

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Cut into 12 slices; press onto bottoms and up the sides of greased muffin cups. Bake until golden brown, 12-14 minutes. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze until firm, 1-2 hours. Remove cookie cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.

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Scoop dough into a greased standard size muffin tin, using an ice cream scoop, dividing the dough evenly between the 12 cups. Bake for 15-16 minutes. The edges of each cookie cup should be golden brown. Remove from the oven, and press down the center of each cookie with a small spice container. Let the cookie cups cool in the muffin tin for 10.

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STEP ONE: In a large bowl with a hand mixer or in the bowl of a stand mixer on medium speed, beat together butter and both sugars until creamy. Add the egg and vanilla and stir until combined. STEP TWO: In a medium bowl, whisk together flour, salt, and baking soda.

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Bake 11-13 minutes or until cookies bubble and are golden brown. Let cool 1 minute on cookie sheets. Working quickly, remove with a spatula and shape cookies over inverted small custard cups to form cookie cups. Cool completely. Remove from custard cups. STEP 5. Just before serving, fill each cookie cup with sorbet, sherbet or ice cream.

Healthier Cookies 'n Cream Ice Cream Amy's Healthy Baking

Ice cream isn't the only creamy confection that can fill up a cookie cup — custards, pudding, yogurt, or frosting can also go inside. Try vanilla yogurt and fruit for a special breakfast or cream cheese frosting and colorful sprinkles. Layer sliced bananas and vanilla pudding in a sugar cookie cup for a super cute riff on banana pudding.

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Preheat oven to 350 F and grease muffin tins. Blend all ingredients (except the chips) very well in a high-quality food processor (not a blender). Mix in chips, scoop into the individual muffin tins, and use a spoon or knife to make a well in the middle and spread up the sides like a bowl. (See above photos.)

Healthier Cookies 'n Cream Ice Cream Amy's Healthy Baking

Instructions. Pre-heat the oven to 180ºC/350°F and grease two 12-hole muffin pans well. In the bowl combine all the dry ingredients and whisk together. Add the eggs, melted butter, vanilla and chocolate chips and mix in. Using an ice cream scoop or a quarter cup measuring cup, scoop dough and place into the muffin pans.

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Instructions. Preheat your oven to 180C/160C Fan and grease and lightly flour a 12 hole cupcake/muffin tin. Whisk/Mix the plain flour, bicarbonate, salt and cornflour together so its evenly distributed - leave to the side. In a larger bowl, melt the butter.

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Preheat oven to 325°F with a rack in the center of the oven. Grease a 12-cup standard size muffin pan. Combine flour, baking soda, salt, and cornstarch. Set aside. Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar until combined (about a minute).

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Preheat oven to 350 degrees. In the bowl of a stand mixer, add the butter, sugar, and lemon zest. Cream together using the paddle attachment until light and fluffy, or about 3-5 minutes. Add the eggs one at a time, mixing on low speed and scraping between each addition.

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Instructions. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes. Add the eggs and vanilla extract and beat until combined. Add the flour, baking soda and salt and beat until combined then stir in the chocolate chips.