Prep Time
10 Mins
Cook Time
20 Mins
Yield
12 cookie cups

How to Make It

Step 1

PREHEAT oven to 325° F.  Grease twelve 2 1/2-inch muffin cups.

Step 2

PRESS two squares of dough together.  Place in prepared muffin cups.

Step 3

BAKE for 20 to 24 minutes or until golden brown.  Cool completely in pan on wire rack*.  Center of cups will indent slightly upon cooling.  With tip of butter knife, remove cookie cups from muffin pan.

Step 4

FILL cookie cups as desired.

Step 5

Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.

Step 6

Ice Cream Cookie Cups:  Top each with a small scoop of DREYER’S or EDY’S® SLOW CHURNED® Light Ice Cream (any flavor).  Sprinkle with NESTLÉ® TOLL HOUSE® Semi-Sweet or Premier White Mini Morsel Toppers.

Step 7

* Rocky Road Cookie Cups: Immediately after cookie cups come out of the oven, top with a mixture of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, mini marshmallows and chopped nuts.

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