All the mouthwatering recipes in our series “The Main Ingredient” have one thing in common: They all contain cookies. 

Looking for a new, fun way to enjoy your favorite Cheryl’s buttercream frosted cookies? Give them a creative (and delicious) twist by turn them into bite-sized cookie cups, which can then be filled ice cream or other tasty treats!

Keep in mind when gathering your supplies that one Cheryl’s cookie will yield two buttercream cookie cups. We use original white frosted cutout cookies, but if your celebration calls for a specific color theme, feel free to use one of the other buttercream frosted cutout varieties to fit the rest of your menu and decor!

Supplies for Buttercream Frosted Cookie Cups

Directions for Buttercream Frosted Cookie Cups

First, prepare the cookies by unwrapping them. If you have been keeping them in the freezer, give them five-to-10 minutes to defrost and soften back to their original state.

buttercream-cookie-bowls-roll

Place your cookies on a clean, lined surface and use the rolling pin to slowly flatten and crumble the cookies until you are left with a deliciously crumbled cookie pile.

buttercream-cookie-bowls-mold

Take a handful of the cookie crumble and place on the inside of the muffin tin. Use your hand to mold it to the tin shape, using your thumb to leave an empty space in the middle to ensure the bowl-like shape.

buttercream-cookie-bowls-freeze

Once your entire tin is filled with cookies, wrap in tin foil and place in the freezer for 2 hours to overnight.

Once the cups have fully frozen into the shape, remove them from the freezer. Let defrost for 2 minutes before removing them for easy removal.

buttercream-cookie-cups-with-ice-cream

Now, fill your cups with ice cream, candies, chocolate morsels   the possibilities are almost endless!

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