Ingredients for Cookie Fruit Baskets
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) packed light brown sugar
- Light Corn Syrup
- All Purpose Flour
- Ground Pecans
- Vanilla Extract
- Vanilla Ice Cream
- Berries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cookie Fruit Baskets? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cookie Fruit Baskets
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a small saucepan, melt 1/2 cup (113g) of butter over low heat.
- Stir in 1/2 cup (100g) packed brown sugar and 1/4 cup (60ml) light corn syrup.
- Bring the mixture to a gentle boil, stirring constantly, for 1 minute.
- Remove from heat and stir in 1 cup (120g) all-purpose flour until just combined.
- Gently fold in 1/2 cup (60g) chopped pecans and 1 teaspoon of vanilla extract.
- Drop rounded tablespoons of dough (about 3 inches apart) onto the prepared baking sheets.
- Bake for 8-10 minutes, or until golden brown.
- Let cool on baking sheets for 30-60 seconds.
- Carefully peel cookies off the parchment paper.
- Immediately drape each warm cookie over an inverted 6-ounce custard cup to form a basket shape.
- Let cool completely.
- Once completely cool, fill each cookie basket with your favorite ice cream, frozen yogurt, or sorbet.
- Top with fresh berries for an extra burst of flavor and visual appeal.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
13g
Carbs
4g
