Pillsbury Gluten Free Cookie Dough: Take 5 Chocolate Chip Sundae Cups
 
Prep time
Cook time
Total time
 
This decadent Chocolate Chip Cookie Cup is perfect for entertaining, and can be filled with any of your favorite toppings!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients:
  • Pillsbury Gluten Free Chocolate Chip Cookie Dough
  • ½ cup Gluten Free Pretzels, crushed
  • ¼ cup Gluten Free Peanut Butter
  • ¼ cup Caramel Sauce
  • Chocolate or Almond Bark, about 2 oz.
  • Ice Cream, your favorite flavor
  • Toffee Bits, optional
Directions:
  1. Preheat your oven to 350 degrees.
  2. Spray a regular muffin tin with cooking spray. Fill each cup ⅔ full with cookie dough. Bake for 13-15 minutes. You will want the edges browned and the centers slightly undercooked.
  3. Remove from the oven and place on a wire rack. If the cookies are a little undercooked, they will naturally sink in the center. Help them along by pressing the centers down even more using a wooden tart shaper. Cool completely before removing them from the pan. You may need to run a sharp knife gently around the edges to loosen up the 'cups'.
  4. Melt your chocolate in the microwave following package instructions. Dip the rim of each 'cup' into the chocolate. Hold upside down until all extra chocolate has dripped off, and then dip into the crushed pretzels and toffee.
  5. Microwave the peanut butter for 20-30 seconds until melted. Put a dollop (tsp) into each 'cup' and gently spread to cover the bottom. Add in a dollop (tsp) of caramel sauce. Set aside.
  6. When ready to serve, soften your ice cream for 5-10 minutes, and scoop into each 'cup'. Drizzle with additional melted chocolate and any remaining crushed pretzels and toffee.
  7. Store any leftover 'cups' in the freezer for up to 1 week.
Recipe by tempting thyme at https://temptingthyme.com/2013/12/19/pillsbury-gluten-free-cookie-dough-showcase/