Happy Monday to you! I’ve got a really fun and simple recipe to share with you today. We’ve had a stash of these Ice Cream Sundae Cookie Cups in the freezer which has been a really nice treat to enjoy after some pool time on a hot summer evening.
You use a standard sized muffin tin, and some chocolate chip cookie dough (minus the chocolate chips) to make the cookie cups. They are perfect for holding a little scoop of vanilla ice cream.
To make the little well in the center, I used a small spice container to press down the center right when them came out of the oven. Don’t worry if your cookie cup still looks a little under baked when you pull them out of the oven. This makes them easier to bite into when they are frozen later.
When they are cool, fill each cookie cup with a scoop of vanilla ice cream, freeze them well, and then drizzle on a bit of “magic shell” chocolate coating. It’s only two ingredients and it hardens almost instantly. Don’t forget the chopped peanuts!
You can be creative with the ice cream flavors and toppings too. Hope you get a chance to try these fun little treats!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Ice Cream Sundae Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Ice Cream Sundae Cookie Cups are the perfect little summertime treat!
Ingredients
For the Cookie Cups
- 1/2 cup (1 stick) softened butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
For the Chocolate Shell
- 1/2 cup chocolate chips
- 3 teaspoons coconut oil
- 3 cups vanilla ice cream
- 1/4 cup chopped peanuts
Instructions
For the Cookie Cups
- Preheat oven to 350 degrees.
- In the bowl of an electric or stand mixer, cream together butter, sugar, and brown sugar. Add egg and vanilla and mix on medium speed until smooth and creamy.
- In a separate bowl, mix flour, salt and baking soda.
- Slowly add the dry ingredients to the batter on low speed until completely incorporated.
- Scoop dough into a greased standard size muffin tin, using an ice cream scoop, dividing the dough evenly between the 12 cups.
- Bake for 15-16 minutes. The edges of each cookie cup should be golden brown.
- Remove from the oven, and press down the center of each cookie with a small spice container. Let the cookie cups cool in the muffin tin for 10 minutes, then twist each one out and let it cool completely on a cooking rack.
- Using a small scoop, place about 1/4 cup vanilla ice cream in each cookie cup. Place them in the freezer to harden.
For the Chocolate Shell
- In a small microwavable bowl, combine coconut oil and chocolate chips, and microwave for 20 seconds. Stir until chips are dissolved.
- Spoon the chocolate mixture over the ice cream and sprinkle with peanuts. Return to the freezer until you are ready to serve. Allow them to sit out at room temperature for 10 minutes so they are slightly softened and easier to eat.
Nutrition
- Serving Size: 1 Cookie Cup
- Calories: 324
- Sugar: 27g
- Sodium: 205mg
- Fat: 17g
- Saturated Fat: 9.7g
- Unsaturated Fat: 5.7g
- Trans Fat: 0.3g
- Carbohydrates: 41g
- Fiber: 1.3g
- Protein: 4.4g
- Cholesterol: 50mg
Keywords: ice cream sundae cookie cups, cookie cups, ice cream, summer
Disclaimer: the links in this post for the muffin tin and cookie dough scoop are Amazon affiliate links.
Mary says
Chocolate chip cookie dough ice cream is the perfect match! These were awesome.
Julie says
Wonderful Mary, thank you!
Trina and Tina says
How clever to use a spice jar to me the little cups! Looks Devine! Can’t wait to make! Thanks!
Julie says
Thank you. Hope you enjoy!
Sandra Daniels says
Made these today for a girl’s weekend using my grandmother’s sugar cookie recipe. Delicious filled with lemon curd! Hope I can remember to take a pic before we gobble them all up!
Julie says
Oh love it! Sounds delicious!
Tessa says
Hi Julie, I just made these this week for my daughter’s birthday. I had a little trouble with making the cups, but they came out ok in the end. I filled them with ice cream and used the “magic shell” as well. I was wondering how you store them? I currently have two muffin tins in the freezer, and many of them will get eaten at her party, but not all of them I’m sure. You said you keep them in the freezer for easy treats. Any storage suggestions?
Thanks for sharing this fun recipe!
Julie says
I just put them in a 9 by 13 plastic container that had a matching lid. Hope you enjoy!
Heidi says
Just made the cookie cups, they are so quick and easy to make, thanks for a great receipe x
Diane Mathews says
These were outstanding!!! 10 minutes at room temperature and they were still too freezer hard to eat. For a smaller group (six to eight servings), I would have the cookies thawed or fresh & cooled from the oven. Put a scoop of vanilla ice cream on cookie just as they are to be served and top with the chocolate mix and nuts. I had some readymade chocolate mix and it spooned easily over the ice cream and set up right away. This is a keeper.
Julie says
Thanks Diane, so glad they were a hit!
Tasneem says
Hi Julie,
D recipe looks yummy …can’t wait to try it.I had a question. ..can I make it a day before …as I have a lunch on Sunday so thinking of making it on Saturday …will it b a gud idea?? If yes ..how to store it ?? An airtight container to b put in D fridge???
Julie says
An airtight container in the freezer is the best way to store them. You can definitely make them ahead. Enjoy!
Tasneem says
Thankew dear 🙂
Chariya says
Oh it is very cute and kids would love it! I would try this thank you for sharing 🙂 By the way, can we do cookie cups and keep it to use whenever we having ice cream?
Julie says
I think that’s a great idea!
Liberty Jones says
Do you think they could be made 2-3 weeks in advance?
Julie says
Yes, they definitely could. Maybe just make sure they well covered with some plastic wrap in an airtight container. Enjoy!
Carlita says
Great recipe 🙂 It came out perfect. Thank you!
Julie says
Wonderful Carlita, so happy to hear that!
Heather says
I am not a baker but I try..Does vanilla mean extract or vanilla favoring
Julie says
Yes, vanilla extract. Good question!
Heather says
I am not a baker but I try..Does vanilla mean extract or vanilla favoring.
Liz says
Hi. What a cute idea! I’m wondering if I make the cups the night before should I fill with the ice cream & then put in freezer or just freeze the cups & add the ice cream right before I serve? Thank you!
Julie says
Thank you Liz. You can filled them ahead of time so they are all ready to go!
Linda says
I just made these for dinner tonight. I know my granddaughters will love them… cookies, ice cream, and chocolate! Easy and so cute. Thanks for sharing your pictures and recipe.
Julie says
They are a fun treat! Thanks for leaving me a sweet comment. Hope everyone enjoyed!
Marlene says
I would consider making the cups and freeze then when needed, take them out and fill with ice cream and the topping just before serving…would that work?
Julie says
Yes that would work well! Enjoy!
Lynn says
Made these this morning. So easy and such cool desert. Hubby loved them
Sherry Poll says
I discovered this recipe today for cookie bowls and was wondering why you have to leave out the chocolate chips?
Elana Gomberg says
Hi There- This looks like a great dessert to make, then keep in the freezer. If I wanted to make the cookie cup w mini chocolate chips, would that work out with the same good results? Or would the melted chips hinder the cup shape in any way? Thanks!