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Peppermint Chocolate Ice Cream Cups

Peppermint Chocolate Ice Cream Cups

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 9
Author Shari Lynne

Ingredients

  • EDY’S®/DREYER’S SLOW CHURNED® Limited Edition Peppermint Wonderland®
  • Packaged Sugar Cookie Mix
  • 1 cup NESTLÉ® TOLL HOUSE® Limited Edition Holiday Morsels optional
  • Chocolate Syrup optional
  • Muffin Tin large/medium or small

Instructions

  1. Preheat oven to 375 degrees. Mix your Sugar Cookie mix and ingredients according to the package directions.
  2. Grab up some dough about 2 inches wide. About double that you would for a single cookie (this is for a regular size muffin tin (medium). Roll into a ball and press inside of the muffin tins.
  3. Put muffin tins into the oven and bake for 10-12 min. Watch to make sure you take them out when edges are getting brown. They can burn fast.
  4. Take them out and then press the center down a bit with a rounded utensil…I simply use a small measuring spoon. You could use a regular spoon..anything.
  5. Let them cool for about 2-5 min. in muffin tin. Use a knife to carefully loosen the Cups
  6. Then put a rack on top of the muffin tin and turn upside down.
  7. Your cups are now ready to be filled with yummy Peppermint Ice Cream! Then you can drizzle with Chocolate or not.