An easy, extra-special, make-ahead dessert!
These chewy, delicious cookie cups are outstanding on their own, but fill them with your favourite ice cream and you’ve got an extra-special dessert that’s sure to garner rave reviews. You could even go ‘over the top’ and drizzle a little chocolate or caramel sauce on top, but that’s really not necessary. If you can’t find Skor baking bits at your grocery store, feel free to swap in chocolate, butterscotch or salted caramel baking chips. If you have a favourite gluten-free cookie recipe that turns out soft and chewy, you could easily use it and follow the method below to shape the cookie cups.
- 2 1/4 cups (560 mL) all-purpose flour
- 1/2 teaspoon (2.5 mL) baking soda
- 1/2 teaspoon (2.5 mL) sea salt
- 1 cup (250 mL) butter, at room temperature
- 1/2 cup (125 mL) granulated sugar
- 1 cup (250 mL) light brown sugar (lightly packed)
- 2 large eggs, at room temperature
- 2 teaspoons (10 mL) vanilla extract
- 2/3 cup (160 mL) Skor (toffee) baking bits
- Preheat oven to 350F. Line two regular-sized muffin tins (you’ll need 18 – 20 compartments) with paper liners and set aside.
- Whisk together flour, baking soda and salt, set aside.
- In a stand mixer, or with an electric hand mixer, beat butter and sugars on med-high until pale and fluffy (about 3 minutes). Reduce speed and add eggs one at a time, beating well to incorporate thoroughly. Add vanilla and beat again until blended.
- Add flour mixture and Skor bits to the bowl and mix just until incorporated.
- Using a large (3 tablespoon / 45 mL) cookie or ice cream scoop, scoop dough into muffin tins.
- Bake for approximately 18 minutes, or until lightly browned and mostly, but not complete, set.
- Remove from oven and immediately use a small jar (I used a glass spice jar, which I wiped down between cookies and oiled very lightly with vegetable oil each time) to press down firmly in the centre of each cookie cup, while still in the muffin tins. This will create the bowl shape; as you do so, take care not to break through the sides or bottoms of the cookies.
- Let cookie cups cool in the muffin pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Because the cookies are so soft, I found it easiest to freeze them in a single layer in an airtight container for a few hours before unwrapping them and leaving them to finish thawing in the airtight container. Cookies can be frozen up to a month before serving.
- When ready to serve, scoop a large dollop of your favourite ice cream (I used butterscotch ripple) into the cookie cups and serve immediately.
Makes 18 – 20 cookie cups.