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Cookie Fruit Baskets

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“Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.”
READY IN:
25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. Drop by tablespoonfuls 3 inches apart onto parchment paper-lined baking sheets.
  2. Bake at 325° for 8-10 minutes or until golden brown. Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.

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