Mini Brownie Sundaes


 

INGREDIENTS
1 roll Pillsbury® refrigerated chocolate chip cookies
9 teaspoons semisweet chocolate chips
… Ice cream, if desired
Chocolate-flavored syrup, if desired
Maraschino cherries, if desired

DIRECTIONS
1 Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking spray.
2 Remove cookie dough from wrapper. Spoon 1 tablespoon dough into each muffin cup. With fingers, press dough to flatten in cups. 3 Place 1 teaspoon chocolate chips on top of dough in each cup. Place additional 1 tablespoon dough over chips in each cup; press lightly to flatten.
4 Bake 20 to 25 minutes or until tops are golden brown. Cool in pan about 10 minutes.
5 Remove warm cookies from muffin cups. Top each with ice cream, chocolate syrup and 1 cherry.
Cookies will keep in an airtight container for a few days.
You can reheat cookies in the microwave to warm slightly prior to serving.

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