Chocolate Chip Cookie Bowl

These edible cookie bowls are a super fun and yummy way to enjoy cookies. Plus, you can fill them up with anything sweet that you’re craving – ice cream, pudding, you name it!

Course Desserts

Cuisine American

Keyword Best Chocolate Chip Cookie, chocolate chip cookie, Cookie bowls, Desserts, easy baking, easy cookie, Easy Recipe, Ice Cream, Ice cream cookie bowl

Prep Time 20

Cook Time 16

Servings bowls

Calories 565kcal

Author Janine Waite

Equipment

1 muffin tin

Ingredients

⅝ cup Crisco
1 tsp vanilla extract
¼ cup brown sugar lightly packed
½ cup granulated sugar
1 egg lightly whisked
1¾ cup flour
½ tsp salt
¼ cup mini-chocolate chips

Instructions

Cookie Dough

Preheat oven to 375°
Combine and mix flour and salt in a bowl. Place the egg in a small bowl and whisk with a fork thoroughly.
Whip shortening for a minute or two with a mixer. Add vanilla to the shortening and mix well.
Add brown and granulated sugar to the shortening and mix for another minute or two until combined.
Next, add the egg mixture to the shortening and blend well.
Add portions of the flour to the sugar/shortening mixture, and beat well after each addition.
Once all the flour is added, beat for a minute.

Making Bowls

Turn the muffin tin upside down and place tin foil over the tin. Cover the whole muffin cup and ensure the tin foil sticks closely to the container.
Mold the cookie dough over the tin foiled-lined muffin tin. Evenly distribute the dough over the tin. Make sure the dough is flat on top, so the cooked cookie bowl sits flat on the surface.
Bake the cookie bowl for 17 minutes until it's a light golden brown. When cooked, remove from oven and let sit on cookie racks. Allow the bowls to cool thoroughly before removing them from the tin. Next, remove the foil from the cookie. Fill bowls with ice cream, pudding, or whatever you prefer.

Nutrition