Pecan Cookie Cups with Ice Cream and Berries
Delicate pecan-infused cookie cups are baked until golden brown, then filled with creamy vanilla ice cream and topped with fresh, juicy berries for a delightful and visually stunning dessert.
Instructions
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1
Melt the butter in a small saucepan over low heat. Stir in the brown sugar and corn syrup, and cook until the mixture comes to a boil, stirring constantly.
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2
Remove the saucepan from the heat and stir in the flour until well combined. Fold in the ground pecans and vanilla extract.
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3
Drop the dough by tablespoonfuls onto parchment-lined baking sheets, spacing them about 3 inches apart. Bake at 325°F for 8-10 minutes, or until the cookies are golden brown.
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4
Carefully remove the cookies from the baking sheets and drape them over inverted 6-oz custard cups to form the cookie cups. Allow the cups to cool completely.
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5
Scoop a serving of vanilla ice cream into each cookie cup and top with fresh berries.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
