Indulge in the delightful fusion of two dessert favorites with these Oreo Cookie Ice Cream Cups. This easy-to-make American dessert combines the rich flavors of Nestle Toll House Chocolate Lovers Cookie Dough, Oreo ice cream, and a decadent drizzle of Hershey's Chocolate Syrup, creating a mouthwatering treat perfect for any occasion.
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Ingredients
🍪 16 oz Nestle Toll House Chocolate Lovers Cookie Dough
🍦 Oreo Cookie Ice Cream (quantity as desired)
🍫 Hershey's Chocolate Syrup (for drizzling)
Instructions
1- Preheat the Oven:
- Begin by preheating your oven according to the package instructions for the Nestle Toll House Chocolate Lovers Cookie Dough.
2- Prepare the Cookie Dough:
- Take out the cookie dough from the package.
- Roll each pre-scored square of cookie dough in your hands to form a ball.
3- Fill the Muffin Tin:
- Place the cookie dough balls into the wells of a muffin tin.
- Ensure they are centered in each cup.
4- Bake the Cookie Cups:
- Cook the cookie dough in the oven until they achieve a golden brown color.
- The bake time may vary, so keep a close eye on them to prevent overcooking.
5- Create Indentations:
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes.
- Using a scooper, carefully carve out the centers of each cookie, while they're still warm, to make space for the ice cream.
6- Add Ice Cream:
- Once the cookie cups have cooled sufficiently, add a scoop of Oreo Cookie Ice Cream into the center of each cookie cup.
7- Finish with a Drizzle:
- Generously drizzle Hershey's Chocolate Syrup over the ice cream-filled cookie cups.
8- Serve and Enjoy:
- Serve immediately for a delicious dessert experience that features the warm, chewy cookie contrasting with the cold, creamy ice cream.
Prep Time: 5 minutes
Cook Time: Approximately 10-12 minutes (Follow the package instructions)
Total Time: Approximately 15-17 minutes
Servings: Approximately 12 cookie cups, depending on dough quantity
Calories: Approximately 220 per cookie cup (varies based on specific ingredient brands and amounts)
Nutrition (per serving):
- Proteins: 3g
- Fats: 12g
- Carbohydrates: 32g
Equipment: - Oven
- Muffin Tin
- Ice Cream Scooper
Cooking Tips
- Ensure the cookie dough is evenly spaced in the muffin tin to allow for even baking.
- Be careful not to overbake the cookies; they should be golden brown, not dark brown.
- Allow the cookie cups to cool slightly before adding the ice cream to prevent immediate melting.
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