There is no better way to eat a sundae than with a chocolate chip cookie bowl. For one thing, it’s edible, so no clean up. Secondly, it’s a bowl made out of a cookie.
A non-stick cookie bowl mold make this fun treat as easy to make as possible. Whip up a batch of cookie dough (or use a pre-made roll if you want), roll it out, and drape a piece over the mold. Bake and you’re done! This could also be turned into a savory bowl with a tortilla for a great taco salad.
1 teaspoon vanilla extract
3 cups all purpose flour
2/3 cup firmly packed brown sugar
1/3 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) butter (, melted)
2/3 cup miniature semi-sweet chocolate chips
Preheat oven to 350°F. Spray pan with vegetable pan spray.
Bake 12-14 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 5 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash and dry pan; repeat with remaining dough.