Sue Compton’s recipe for Mini Ice Cream Cookie Cups won $1,000,000 in the Pillsbury Bake-Off last month.

Sue’s son — who jumped up and down and screamed, “That’s my mom!” — happened to be standing right next to IMG_6733me when her category winning was announced. Only the four category winners were announced at the Bake-Off in Orlando; the grand prize of a million dollars wasn’t announced until two days later on Oprah in Chicago.

At the Orlando press conference, Sue — who mentioned she doesn’t even own a computer — said if she won the top prize she’d put some away for retirement, and use the other for her son’s tuition. Oddly, on Oprah when asked the same question, she said she’d replace her tattered bathroom towels. I preferred her original honest answer!

Mini Ice Cream Cookie Cups

16-oz package Pillsbury Ready to Bake! refrigerated sugar cookies (24 cookies)
4 t sugar
1/3 c Fisher Chef’s Naturals Chopped Walnuts, finely chopped
1/2 c Hershey’s semi-sweet chocolate baking chips
1/4 c Smucker’s Seedless Red Raspberry Jam
1 1/2 c  vanilla bean ice cream, softened
24 fresh raspberries

Heat oven to 350°F. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray. Place 1 cookie dough IMG_6730_2round in each muffin cup. Bake 15 to 20 minutes or until golden brown.

Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.

Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.

Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.

In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.

Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

– bonnie