Directions
Step 1
Preheat oven to 325° F. Grease twelve 2 1/2-inch muffin cups.
Step 2
Press two squares of dough together. Place in prepared muffin cups.
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.
Step 4
Fill cookie cups as desired.
Step 5
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Step 6
Ice Cream Cookie Cups: Top each with a small scoop of light ice cream (any flavor). Sprinkle with NESTLÉ® TOLL HOUSE® Semi-Sweet or Premier White Mini Morsel Toppers.
Step 7
* Rocky Road Cookie Cups: Immediately after cookie cups come out of the oven, top with a mixture of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, mini marshmallows and chopped nuts.
Make It
Step 1
Preheat oven to 325° F. Grease twelve 2 1/2-inch muffin cups.
Step 2
Press two squares of dough together. Place in prepared muffin cups.
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.
Step 4
Fill cookie cups as desired.
Step 5
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.
Step 6
Ice Cream Cookie Cups: Top each with a small scoop of light ice cream (any flavor). Sprinkle with NESTLÉ® TOLL HOUSE® Semi-Sweet or Premier White Mini Morsel Toppers.
Step 7
* Rocky Road Cookie Cups: Immediately after cookie cups come out of the oven, top with a mixture of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, mini marshmallows and chopped nuts.
Ingredients
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