Give into that sweet tooth craving- thank us later. Pile on scoops of gelato for a sweet, melt-in-your-mouth kind of bite. This is a fun way to get kids involved with cooking and an even better way to save time on dish washing, because you’ll be eating the bowl!
- Foodstirs Organic Chocolate Chippy Cookie Mix
- Sprouts Organic Vanilla Gelato
- 1 egg
- 6 Tbsp. Sprouts Unsalted Butter, room temperature
- Chocolate sauce, for drizzling
- Sprouts Maraschino Cherries, optional
- Wooden spoon
- Mixing bowl
- Set of measuring spoons
- Mixer (optional)
- Muffin tin
- Cooking spray
- 5-inch round disk cookie cutter
- Preheat oven to 350 degrees F
- Using a hand mixer or wooden spoon, blend butter until smooth. Add egg and Organic Chocolate Chippy Cookie Mix and continue blending mixture until dough is formed.
- Grease bottom of muffin tin. Roll out dough on floured surface to 1/3 inch thickness. Cut 5-inch round disks from dough. Cover one disk over the bottom of each muffin tin, pressing to form smooth surface.
- Bake for 10-12 minutes, or until edges are golden brown.
- Cool on pan for 10 minutes, then carefully loosen bottom edges of cookies from pan using spatula. Allow cups to cool completely on wire cooling rack.
- Fill up cookie cups with Sprouts Organic Vanilla Gelato, and drizzle with your favorite chocolate sauce. Enjoy!