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Peanut Butter Cookie Bowls

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  • Prep 60 min
  • Total 1 hr 30 min
  • Servings 16
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Nix the store-bought ice cream cones and serve your frozen treats in these chocolate-lined peanut butter cookie bowls. Recipe by Molly Yeh.
Created May 21, 2018
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  • 1 pouch Betty Crocker™ peanut butter cookie mix
  • Water, oil and egg called for on cookie mix pouch
  • 1 bag (250 g) dark chocolate chips
  • Ice cream and toppings, as desired


  • 1
    Heat oven to 350°F. Place muffin pan(s) on work surface face down, and spray bottom(s) with cooking spray.
  • 2
    Make cookie dough as directed on pouch. Roll 2 tablespoons dough into ball, and press down lightly to flatten and shape ball on upside-down muffin cup. Repeat with remaining dough, skipping every other muffin cup.
  • 3
    Bake 8 to 10 minutes or until slightly browned. Let cool on pan, then gently remove.
  • 4
    Place chocolate chips in microwavable bowl. Microwave uncovered on High in 30-second increments, stirring after each increment, until chocolate can be stirred smooth. Use a pastry brush to brush the insides of the cups with chocolate. Let cool at room temperature or in the freezer, then fill with ice cream and toppings.

Expert Tips

  • Tip 1
    If you don't have enough muffin pans to bake all of these at once, bake a few at a time, keeping the remaining dough covered and in the refrigerator.
  • Tip 2
    These cups would also work well for serving fruit, frozen yogurt or mousse!
  • Tip 3
    Planning ahead for a party? Scoop your ice cream into these bowls up to a few hours in advance, and keep them in the freezer until you're ready to serve.

Nutrition Information

No nutrition information available for this recipe
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