Edible Chocolate Chip Cookie Bowls

Happy New Year, everyone! As we kick off another beginning, I thought I’d share with you how we ended last year in style. My wife and I are back on the health train, starting 2018 fresh with a new outlook on eating right and exercising. But we made sure to splurge as we said goodbye to 2017.

Allie’s always making the most amazing looking (and tasting!) desserts. I don’t know if she’ll ever top my Fozzie Bear birthday cake, but she came up with a brilliant idea that was the hit of our New Year’s Eve party. I’m talking about Edible Chocolate Chip Cookie Bowls!

These are fairly easy to make, insanely delicious and a guaranteed crowd pleaser.

Now I’m not going to waste time sharing a full chocolate chip cookie recipe with you. The Internet’s full of them. Or better yet, go ask your mom for her chocolate chip cookie recipe. Mom’s are always the best!

For expedience (and the fact that Allie and the boys love them), we just used one of those Pillsbury Chocolate Chip Cookie Dough rolls that you find in the refrigerated section of your supermarket. Either way, the process is the same.

The secret? A normal muffin tin (or you could even buy those aluminum throwaway kind). Now… here’s the biggest twist of all… turn the muffin tin upside down! Crazy, I know.

With the muffin tin upside down, take your raw cookie dough and cover each little “mountain” on the pan. As this was our first time doing it, we tried out different amounts of cookie dough. Some mountains were super covered while others were roughly half covered.

My biggest tip would be to put more cookie dough on the very top and roughly 1/2″ down. The more the merrier, I say, but just make sure the bottom is fully covered.

Have your kids help, as this is a ton of fun. My boys love molding cookie dough into little hills.

When you’re out of cookie dough or covered the entire pan, it’s time to bake. Simply put them in the oven and bake as normal. I recommend you stick a layer of aluminum foil on the rack below the cookies to catch any drippings.

After they’re cooked, you can leave the pan out for a bit to cool. Chances are the cookies will have melded together. That’s where you can easily score them and create square bases for all the cookie bowls.

When they’ve cooled enough, take a butter knife or thin spatula and very carefully slide it under one of the bowls. Twist your wrist slightly and hopefully the bowl will pop right off. If not, you may need to gently work around each bowl until they pop.

If you have trouble with any, stick the entire tray in the freezer. Once frozen, try again. Just don’t push to hard or you will crack them.

Once you have all the bowls out, you’re really done. We went ahead and poured Hershey’s Chocolate Syrup into some of the bowls and then stuck them all in the freezer until later that night.

When your party is ready for dessert, the real fun begins. Put out a full-on ice cream sundae buffet!

Suggestions:

• Ice Cream (obviously) – We went with vanilla since there’ll be so many toppings to flavor it up
• Chocolate Syrup
• Whipped Cream
• Sprinkles
• Chocolate Chips
• Brownies (crushed)

Let everyone fill their bowl and add their toppings.

Everyone couldn’t wait to try these out and fill their edible Chocolate Chip Cookie Bowls with way more toppings than they should. Myself included.

The really fun part is you don’t even need a spoon to eat them! That’s why the extra cookie dough “lip” that’s formed when they’re baked comes in real handy.

You just need to be a bit careful though. These chocolate chip cookie bowls may be hazardous to your nose.

How do you like your ice cream sundaes?