Prep: 30 min
Bake: 25 min
Yields: 2 bowls
1 Foodstirs Organic Chocolate Chippy Mix
6 Tbsp butter, cold and cubed
3 Tbsp ice water
1 pint vanilla ice cream
1 cup hot fudge
In a large bowl, combine cold butter and dry cookie mix. Use a pastry cutter or your fingers to incorporate the butter evenly until only small pieces remain. Add the ice water and mix until a dough forms.
Spray two 4" glass or oven safe bowls with non-stick cooking spray. Divide dough in half and press one half into the bottom and up the sides of prepared bowl. Repeat with remaining dough and prepared bowl. Refrigerate 15 minutes or until firm.
Preheat oven to 350 degrees. Line each bowl of cookie dough with parchment paper and pie weights or dry beans. Bake 12-14 minutes, or until the edges of the cookie crusts turn golden. Remove parchment and pie weights, then bake 5-6 minutes more or until baked through on the bottom.
Remove from oven and cool completely. Use a butter knife to loosen cookie from bowls. Fill bowls with ice cream and toppings!