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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- 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
- 1/2 cup chocolate chips
- 3 teaspoons coconut oil
- 3 cups vanilla ice cream
- 1/4 cup chopped peanuts
- 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.
- 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.
Disclaimer: the links in this post for the muffin tin and cookie dough scoop are Amazon affiliate links.
Katya @ Little Broken says
Julie these are just adorable! I can totally see these as little desserts for kids party.
Julie says
Thank you Katya! Great idea!
Tracy says
how far in advance can these be made?
Julie says
I think you could definitely make these a week ahead, probably more but I haven’t really tried it longer than that.
Consuelo - Honey & Figs says
These cookie cups are absolutely adorable, Julie! What a fun summer treat – I’m so trying this idea soon. Thanks for sharing! <3
Julie says
Thank you Consuelo! They are so fun to make :0)
Julie says
Thank you for the kind words Consuelo. These were so fun to make!
Valerie | From Valerie's Kitchen says
This is a totally genius idea. I love it! Perfect party food for kids and adults alike.
Carrie Pacini says
The cookie cups look great! I love this idea.
Julie says
Thanks Carrie!
Chichi says
Really cute cookies cups. Having a birthday party for my daughter and i definitely will be making these
Julie says
Thanks Chichi! Have fun!
cc says
What an awesome idea!
Julie says
Thanks!
Maria says
Hi. Could be the coconut oil be replace for andy think else?
tina says
I am in the process of making these right now for my girl’s bday party. I’ ve done one batch so far and took cookies out a few minutes before I would ordinarily consider them fully baked, if I were making regular choco chip cookies. I had no problems creating the craters with a spice bottle, just that I didn’t think I used enough batter for each one, so the sides are a bit too shallow. My next batch, I put more dough into each muffin bin, and when I removed from oven and tried creating crater, it was too under baked so it all stuck to my spice container. I put them back in oven for a few more minutes, but ended up over baking so that it’s not so easy to push spice bottle down to create crater and the cookie starts to break up. Moral of the story, under baking is good and you really have to keep an eye on them in the oven. Also, I used paper cupcake liners, and that is working pretty well. Thank you for this recipe, I’m having fun making them!
Julie says
Glad you are having fun Tina! Thanks for the tips. Enjoy the party!
Carey says
Do you make the craters before or after you bake them?
Julie says
Hi Carey, you make the crater after you bake them. Thanks for your question. I’ll make it more clear in the recipe.
Wendy says
I made these as a quick dessert tonight. I used the pillsbury sugar cookies and a bottle of chocolate magic shell. The flavor was not very exciting. I think I’ll spice it up a little next time-different flavor cookie and ice cream. Maybe chocolate cookie mix and cherry vanilla ice cream! Thanks for the idea!
Julie says
I like the chocolate cherry idea! You could even top with whipped cream and a cherry on top. Very fun!
DeeDee says
I am making these right now! I’m so excited!
Julie says
So fun! Hope you enjoy!
Karen says
I made these for a home bridal shower & wound up getting rave reviews!! I used different ice creams, different topping, some had dollop of whipped cream, sprinkles, nuts, mini m&m’s… Thanks for the idea – you are so creative!
Julie says
Great idea to change up the toppings. So fun! Glad this recipe worked out well for you!
Jeanne says
Julie, thanks so much for this cute dessert! I was a little aprehensive about making these because I am NOT a baker! However, I just finished making them and they were actually very simple! If you can make a cookie, then you can make these! I did add mini chocolate chips and had no problems. They are yummy chocoate chip cookie vessels waiting to be topped with ice cream and toppings! Yumm!!!!
Julie says
I’m so glad Jeanne! Very fun!
Pratibha says
Hi jeanne!! Congrats on the success of the recipe. I am not a baker myself. I have tried eggless butter cookies and they turn out pretty yummy and tasty every time. Is this somewhat like them? I mean I seriously wanna try them !!
SHERRY says
I WILL BE TRYING THIS RECIPE THIS WEEKEND, CAN YOU TELL ME IF I CAN USE THE COOKIE DOUGH THAT IS MADE ALREADY OR HOMEMADE? THANK YOU IN ADVANCE
Julie says
I have not tried pre-made dough but I don’t see why it wouldn’t work. Hope you enjoy!
Lydia says
what an awesome idea! Excellent for kids and adults.. Also, easy to change flavors, like could make chocolate cookies and use vanilla or mint, or strawberry ice cream… The combinations are endless especially if you make your own ice cream. Thanks for the idea. Have a great summer.
Julie says
You are very welcome Lydia, hope you have fun with these!
jesse says
Do You think these would be good if you made the cookie cups and then put in putting mixed with whip cream inside them so it’s like a little chocolate pudding pie cup?
Julie says
Yes, that would be yummy too!
Jesse says
These worked out Great! New question though can i make these and add chocolate chips to the cookie Dough or will it not work out great as the cookie cup? Bc i want to make them This time but as chocolate chip cookies and fill them with icing
Julie says
I think that would work out just fine!
Jesse says
could i make these as chocolate chip cookie cups? By adding chocolate chips?
Pamela says
I made these tonight and my my my what a treat, and they were sooo adorable the kids loved them! Thanks for sharing. 😉
Julie says
Oh fun, so glad they were a hit!
Siew Leng says
Those cookie dough shells look simply amazing! I’m thinking of filling them with custard like a regular tart shell instead of ice-cream. Think they should work well?
Julie says
I think that would be great!
Evelina says
Cuantos gramos tiene la barra de manteca?
Dana says
Una barra de mantequilla es de cuatro onzas o 113 gramos
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!