Strawberry Ice Cream Cookie Cups

step 1 Preheat oven to 325°F and grease a 12-count muffin tin with baking spray or oil.

step 2 Place 1 portion of cookie dough into each cupcake cavity. Bake 12-15 minutes. Cookies should spread into the width of the muffin tin.

step 3 Use a glass or measuring cup to gently press each cookie in the center to create a cup shape (wipe off shot glass in between cookies). Let cookies cool in cupcake pan until cool enough to handle and hold their shape.

step 4 Using tip of sharp knife, run knife around edges of each cupcake tin to release sides, then pop out. Set cookies to cool completely on wire rack.

step 5 Fill each cookie cup with ice cream, evenly distributing entire pint among cookies. Top with sprinkles.

step 6 Set ice cream cookies on platter or in a container; cover and freeze until ready to eat.