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    Bake cookies on the bottom of the pan (then put ice cream in them)

    3y
    3y Saved to Food!

    7 comments

    • Sylvia Bela

      chocolate chip cookie bowls: bake on the bottom of a muffin pan to make cookie bowls. fill w ice cream, no-bake cheesecake, pudding & more. genius!! (you must use this recipe...It will not spread too much unlike other recipes)

    • Sarah P

      chocolate chip cookie bowls: bake on the bottom of a muffin pan to make cookie bowls. Why have I never heard of this before

    • W Lawrence

      chocolate chip cookie bowls: bake on the bottom of a muffin pan to make cookie bowls. fill w ice cream, no-bake cheesecake, pudding & more.

    • Chinese Joyner

      COOKIE BOWLS Inverted Texas size muffin pan. 1/4 cup butter flavored shortening (no substitutions) 1/4 cup butter (room temperature)(no substitutions) 1/3 cup white sugar 1/3 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking powder 1½ cups all purpose flour 1/4 cup miniature sweet chocolate chips Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed.

    • Dyane

      Chocolate Chip Cookie Bowls #Food #Drink #Trusper #Tip

    • Kasey Girdner

      another cute comfort-food dessert option!

    • Rebeca Brito Kost

      Coleen's Recipes: COOKIE BOWLS 1/4 cup butter flavored shortening 1/4 cup butter (room temperature) 1/3 cup white sugar 1/3 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon baking powder 1½ cups all purpose flour 1/4 cup miniature semisweet chocolate chips Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed. Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips. Put batter into a large plastic bag and flatten into a disk; chill for at least an hour. Preheat your oven to 375. Turn your cupcake (or muffin) pan upside down and cover every other one with foil. NOTE: standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil. Spray the foil with vegetable spray. NOTE: I used the new no stick foil and didn't have to spray it at all. Roll the chilled cookie dough (between two pieces of waxed paper) out to about 1/8th inch or about the same as pie dough. Cut circles and drape over foil, smoothing cracks together and trimming to fit. Bake 10-12 minutes or until light brown. Remove from oven and let them cool on the pan for about 10 minutes. After 10 minutes, gently lift them off of the pan (use the tip of a butter knife to lift one corner first) but don't remove the foil until the cookie bowl is completely cool. Fill just before serving.

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