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Peanut Butter Cookie Bowls

By Molly Yeh
Created January 10, 2017
Why settle for store-bought? Once you serve scoops in chocolate-lined cookie bowls you’ll never want to go back!
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When given the option of cup or cone, I always go with a cone. I just love the idea of a cone, you know? I have to admit, there have been more than a few cones go to waste for the reason that some of them kind of taste like Styrofoam. I mean, that sad moment when you get down to the last bite of your ice cream shouldn’t be made more depressing by a flavorless ice-cream cone finale, right? If it were up to me, it should always be counteracted by something equally as amazing as the ice cream. Something like a freshly baked cookie-cone. 

Despite what my intuitions told me, cookie bowls aren’t the easiest things to make.

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But once you factor in how much cookie dough spreads out when it bakes and then accept that these will have more of a “rustic” aesthetic, you’re going to be golden.

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Using Betty’s Peanut Butter Cookie Mix makes it easy to get these babies in the oven relatively quickly, leaving you time to make the chocolate lining.

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The chocolate not only complements the peanut butter flavor of the cookies, it also makes these babies a bit more sturdy, prevents them from getting soggy from any melted ice cream and gives you your ever-so-important daily dose of chocolate.

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Happy ice cream-ing!

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Peanut Butter Cookie Bowls

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Ingredients

    • 1pouch Betty Crocker™ peanut butter cookie mix
    • Water, oil and egg called for on cookie mix pouch
    • 1bag (10 oz) dark chocolate chips
    • Ice cream and toppings, as desired

Directions

  • 1Heat oven to 350°F. Place muffin pan(s) on work surface face down, and spray bottom(s) with cooking spray.
  • 2Make cookie dough as directed on pouch. Roll 2 tablespoons dough into ball, and press down lightly to flatten and shape ball on upside-down muffin cup. Repeat with remaining dough, skipping every other muffin cup.
  • 3Bake 8 to 10 minutes or until slightly browned. Let cool on pan, then gently remove.
  • 4Place chocolate chips in microwavable bowl. Microwave uncovered on High in 30-second increments, stirring after each increment, until chocolate can be stirred smooth. Use a pastry brush to brush the insides of the cups with chocolate. Let cool at room temperature or in the freezer, then fill with ice cream and toppings.

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