We've teamed up with our friends @cadoicecream and @plantfusion to bring you these cookies & cream ice cream cookie cups!
Bake Sweet Loren's Chocolate Chunk cookie dough into muffin tins, then once baked & cooled, top with Cookies & Cream Ice Cream & a Plant Fusion Chocolate protein glaze.
Prep Time: 15 Minutes
cook Time: 18 Minutes
yield: 8 Servings
diet: Gluten-Free
ingredients
- 1 package Sweet Loren’s Chocolate Chunk Cookie Dough
- 1 pint Cado Cookies & Cream Ice Cream
- 1 cup confectioners sugar
- 1 scoop Plant Fusion Chocolate Protein Powder
- 1-2 tbsp boiling water
preparation
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!
