This was our dessert for our mean on Thursday! They were SO yummy and I got tons of compliments on them!
Mini-cookie icecream sundaes.
1 pkg pillsbury Ready to Bake sugar cookies (24 pack-break and bake)
1/3 cup chopped walnuts (I used a shaker of sprinkles instead)
1/2 cup of semi-sweet chocolate chips
1/4 cup seedless red raspberry jam (I didn't use this either)
1 1/2 cups vanilla bean ice cream
24 fresh raspberries (I used cherries instead)
1 can whipped cream
Grease mini-muffin/mini-cupcake pan. Place one cookie dough round in each muffin cup. Bake 12-14 minutes on 350F
In a small bowl, microwave choco chips uncovered for 80 seconds stopping and stirring every 20 seconds until smooth.
Let cookies cool in muffin pan about 20 minutes or so before removing. To remove-run knife around edges or cookie (I didn't do this because with the pan greased, they came out very easily)
Dip the rim of each cup into the melted chocolate and then sprinkle sprinkles around the edges. (If you were using walnuts, at this stage you would dip the cup into the chocolate and then dip it into the chopped walnuts)
In another microwaveable bowl, microwave jame uncoverd for about 15 seconds until melted. Spoon half a tsp into each cup. (I did not to this step)
Freeze on cookie sheet for about 5 minutes or until chocolate is set.
Spoon small scoops of ice cream into each cup. When ready to serve top with whipped cream and a cherry (or raspberry) on top.
I got this recipe from Pillsbury on the back of their cookie package and it was so very great. I changed it up a bit as the original recipe didn't even call for whipped cream, but seriously, how can I not have that?! I'm sorry I don't have a link for it! I do have a picture though!