Gather supplies. I had sugar cookie dough on hand, but this can be done with any flavor.
Coat your cupcake tin well with the baking spray. I tend to go a bit overboard so I don't have such a big mess to clean up afterwards with baked on cookie dough.
Slice your cookie dough about a 1/4-1/2 inch thick.
Put a slice in each cup.
Press dough down and form a bowl. The back of a spoon or ice cream scoop can help with this process. Put in preheated 375 degree oven to bake.
These took about 15 mins to cook. I pulled them out at about 10 minutes. The dough will puff up, gently 'drop' pan onto counter covered with a towel. Put back in oven and finish cooking.
When done cooking, use your ice cream scoop to again form a bowl, while cookie is still warm.
Let cool completely in pan before removing.
When cool, use a butter knife to carefully circle around cookie and 'release' cookie from pan.
Keep in airtight container until ready to fill & serve.
Works well with ice cream....
Or yogurt with sliced strawberries. Enjoy with whatever you choose!