Ingredients
3 c. all-purpose flour, plus more for surface
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1/2 c. light brown sugar
2 large eggs
1 tsp. pure vanilla extract
Cooking spray
1/4 c. cinnamon-sugar
Talenti Caramel Cookie Crunch Gelato
Caramel, for serving
Preparation
Step 1In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Step 2In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy. Add eggs one at a time, then add vanilla. Add dry ingredients and mix just until combined. Refrigerate dough until chilled, 1 hour. Step 3 Preheat oven to 350°. Invert a muffin tin and grease the bottom with cooking spray. Roll out dough on a lightly floured to ¼” thick then, using a biscuit cutter or glass, stamp out 3” circles. Dip circles in cinnamon-sugar to coat. Step 4Place circles on inverted muffin tin and press to form a bowl. The dough will spread so it should only go about ¼ of the way down the sides of each cup. Freeze 10 minutes. Step 5 Bake bowls until golden and just set, 10 to 12 minutes. Let cool 5 minutes then gently remove bowls and let cool completely. Step 6 Fill bowls with ice cream and drizzle with caramel. Serve immediately.
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