Mini Ice Cream Cookie Cups

Mini Ice Cream Cookie Cups
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  • 1 package (16 oz) Pillsbury® Ready to Bake!âä¢ refrigerated sugar cookies (24 cookies)
  • 4 teaspoons sugar
  • 1/3 cup Fisher® Chef’s Naturals® Chopped Walnuts, finely chopped
  • ½ cup Hershey’s® semi-sweet chocolate baking chips
  • ¼ cup Smucker’s® Seedless Red Raspberry Jam
  • 1 ½ cups vanilla bean ice cream, softened
  • 24 fresh raspberries

1Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. 2Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into ce...

View full recipe at SpringPad


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