Cookie Cups
Ingredients:
1 (16.5-ounce) package Nestlé® Toll House® Chocolate Chip Cookie Dough
Preparation:
1. Preheat oven to 350ºF (325ºF for convection). Coat a 12-cup muffin tin with nonstick spray.
2. Roll two squares of Nestlé® Toll House® Chocolate Chip Cookie Dough into a ball, then flatten between your palms. Place in a muffin cup and press the dough up the sides of the tin to form a cup shape. Repeat with the rest of the dough.
3. Bake for 10 minutes or until golden brown. Remove from oven and immediately press down the center of each cookie cup with the back of an ⅛-cup measuring cup. Let cups cool for 15 minutes, then remove from tin and let finish cooling on a rack.
4. Fill each cup with desired filling.
Strawberry Filling
Ingredients:
1 cup heavy cream
2 tablespoons powdered sugar
2 tablespoons strawberry gelatin powder
Halved fresh strawberries, for garnish
Preparation:
1. Beat heavy cream, powdered sugar, and strawberry gelatin powder together with a hand mixer until stiff peaks form.
2. Pipe filling into cookie cups using a star tip. Garnish with halved fresh strawberries.
Cookies ‘n’ Cream Filling
Ingredients:
1 cup heavy cream
½ cup finely crushed chocolate sandwich cookies, plus more for garnish
Preparation:
1. Beat heavy cream with a hand mixer until stiff peaks form. Beat in crushed chocolate sandwich cookies.
2. Pipe filling into cookie cups using a star tip. Garnish with more crushed cookies.
Chocolate Filling
Ingredients:
1 cup heavy cream, divided
4 ounces semisweet chocolate chips
Chocolate shavings, for garnish
Preparation:
1. Microwave ⅓ cup heavy cream until hot. Pour hot liquid over chocolate chips and stir until melted and smooth. Let mixture cool completely.
2. Place the rest of the heavy cream in a large bowl. Beat with a hand mixer until stiff peaks form. Beat in cooled chocolate mixture.
3. Pipe filling into cookie cups using a star tip. Garnish with chocolate shavings.