Cookies
Key Ingredients
Ingredients
- ●1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
- ●3/4 cup hot fudge sauce, slightly 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.
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.
• 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.
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