We liked the cookie cups soft, but for a more crisp cookie increase the bake time.
Place each cookie dough round into a lightly greased 8-oz. ramekin or individual soufflé dish.
Bake at 350° for 25 to 30 minutes or until cookies are lightly browned. Let cool 5 minutes. Scoop vanilla ice cream into each ramekin, and top sundaes with desired toppings. Serve immediately.
Note: For testing purposes only, we used half of an 18-oz. package of Pillsbury Ready to Bake Peanut Butter Cup Cookies.
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