Cookie Sundae Cups
What you need:
For the cookie dough:
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups (12 oz.) semisweet chocolate chips
For buttermilk caramel sauce:
- 3/4 cup buttermilk
- 1 1/2 cups granulated sugar
- 1/2 cup salted butter
- 2 Tbsp. corn syrup
- 1 tsp. baking soda
- 1 tsp. vanilla
For topping:
- Vanilla ice cream
- Hot fudge sauce
Directions:
- For the cookie dough: beat together butter, sugars and vanilla until creamy. Add eggs, one at a time, beating well after each addition.
- Gradually, mix in flour, baking soda, and salt. Then stir in the chocolate chips.
- Fill ramekins 1/2 full of cookie dough. Bake in a preheated 350 degree oven for 12 to 14 minutes or until golden brown around the edges but soft in the middle.
- While cookie dough bakes, make caramel sauce by combining all but vanilla in a medium-size saucepan. Bring to a boil and then reduce heat to low. Cook for about 7 to 9 minutes, stirring often until it is a rich golden brown. Remove from heat and stir in vanilla extract.
- Cool for about 5 minutes.
- Top with vanilla ice cream, caramel sauce, and hot fudge sauce.
Recipe from Nestle Tollhouse [cookies] and Our Best Bites [sundae cups and caramel sauce]