Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough2 cups coffee ice creamWhipped cream and chocolate syrup1/3 cup English toffee bits or almond brickle chips
Preparation
Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Cut into 12 slices; press onto bottoms and up the sides of greased muffin cups.
Bake until golden brown, 12-14 minutes. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze until firm, 1-2 hours.
Remove cookie cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits.
