Chocolate Sundaes in Cookie Cups
Recipe from Better Homes and Gardens

These homemade chocolate cookie cups are filled with vanilla ice milk and chocolate dessert sauce for a lower calorie dessert than ice cream.


Chocolate Sundaes in Cookie Cups

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 36 mins
Related Categories: 4th of July Dessert, Cookies, Ice Cream, Ice Cream
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 1/4  cup
    packed brown sugar
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  • 2  tablespoons
    light corn syrup
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  • 2  tablespoons
    margarine
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  • 1/4  cup
    all-purpose flour
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  • 1  tablespoon
    finely chopped walnuts, toasted
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  • 1  quart
    vanilla ice milk or frozen nonfat yogurt
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  • 2/3  cup
    Chocolate Dessert Sauce (see Recipe Center)
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  •  
    Sweet cherries (optional)
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Directions
1.
Spray a cookie sheet with nonstick spray; set pan aside.
2.
In a small saucepan combine brown sugar, corn syrup, and margarine. Cook and stir over medium heat until mixture boils. Remove from heat. Stir in flour and walnuts; beat until smooth.
3.
Spoon 1 level tablespoon batter for each cookie, about 6 inches apart onto prepared cookie sheet. (Place 2 cookies on each sheet.)
4.
Bake in a 375 degree F oven for 6 to 8 minutes or until cookies are set. Let cookies cool 1 to 2 minutes on baking sheet. (Cookies should be set but still flexible.) Remove carefully and drape cookies over inverted 6-ounce custard cups to cool. (If cookies are too firm to remove from baking sheets, place baking sheet back into oven for 15 to 20 seconds to soften.) Cool cookies completely. Let cookie sheet cool and spray with nonstick spray before baking 2 more cookies.
5.
To serve, place scoops of ice milk or frozen yogurt in each cookie cup and top with Chocolate Dessert Sauce. Garnish with a cherry, if desired. Makes 8 servings.
Nutrition information
Calories 229, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 41 g, Fiber 0 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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