Who does love the taste of warm chocolate chip cookies with milk? Well, this is another way to get your cookie and milk fix. I got the idea for this from Wasatch Woman Magazine. They made the cookie dough from scratch and made them in mini cake pans. I created a quick and easy version and used ramekins. You could use your favorite chocolate chip cookie recipe in it’s place if you want.
1 Betty Crocker Chocolate Chip Cookie Mix or Chocolate Chip Walnut Mix
1 stick of butter, softened
Ice cream (I went for vanilla)
Chocolate Syrup or Hot fudge sauce
Mix butter and egg in a bowl, then mix in cookie mix. Put approximately 1/4 cup of the cookie mix in a greased 6 oz ramekin. Flatten out dough. You should get 7 ramekins from 1 mix. Bake in a 350 for 18-22 minutes, the center needs to be even with the rest of the cookie and not look wet. You can also test with a toothpick. Allow cookie to cool in the ramekin for 1 minute, then invert onto a dish. Now give the cookie a little time to cool. You want it warm, but not too warm to to completely melt the cookie. I waited about 8 minutes. Enjoy!