Name: Ice Cream Cookie Cup Delights
Prep time: 20 s
Cook time: 15 s
Total time: 35 s
Yield: 24
Ingredients: 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough; 3/4 cup hot fudge sauceslightly warmed; 1/3 cup chopped nuts (optional); 2 cups light ice cream (any flavor); 1 to 2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Make It

Step 1

Preheat oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.

Step 2

Bake for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan.

Step 3

Dip tops of cooled cups in fudge sauce, then into nuts, if desired. Place right side up on serving platter. Spoon ice cream onto cups, using small cookie scoop (#40) or measuring tablespoon. Sprinkle with morsels.

Make Ahead Tips:

• Cookie bases can be made ahead and stored covered at room temperature for up to one day or frozen for up to a week.
• Ice cream can be prescooped onto foil-lined baking sheet and frozen. Frozen scoops can be stored in airtight container for up to one week.