DIY Chocolate Chip Cookie Bowls

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 eggs

2/3 cup miniature semi-sweet chocolate chips


6-Cavity Non-Stick Ice Cream Cookie Bowl


Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray.

Step 2

In large bowl, combine flour, brown sugar, granulated sugar, baking powder and salt; mix well. In small microwave-safe bowl, melt butter; cool slightly. Add eggs and vanilla to butter; whisk until smooth. Add butter mixture to dry ingredients; mix well to form stiff dough. Mix in chocolate morsels. Roll out dough on generously-floured surface to 1/4 inch thickness. Cut 5-inch round disks from dough. Drape one disk over each cup mold of pan, pressing to form smooth surface.

Step 3

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.

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