step 1 Preheat oven to 325°F and thaw packages of cookie dough to room temperature so they become soft to touch.

step 2 Using a 12-count muffin pan, grease 8 of the muffin cavities with coconut oil or cooking spray.

step 3 Press together 1 ½ portions of cookie dough into a ball.

step 4 Lightly press the cookie dough ball into the bottom of a cupcake cavity.

step 5 Repeat steps 3 & 4 until the entire pan is filled.

step 6 Bake for 15-20 minutes, until cookies have risen into cookie cups and edges are lightly golden.

step 7 Cool pan on a wire baking rack for at least 25 minutes. Don’t remove the cookie cups from the pan until completely cooled. When cookies are still warm, you can use a spoon to lightly push the center of each cookie down a bit to form more of a cup shape.

step 8 While cookies cool, make the glaze by combining the confectioners sugar, protein powder and water in a bowl. Whisk until combined.

step 9 Fill each cookie cup with a generous scoop of cookies & cream ice cream and drizzle with chocolate glaze. Enjoy!