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Ice Cream Sundae Cookie Cups

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Ice Cream Sundae Cookie Cup sitting on top of a glass bowl, with chocolate chips around it, and a cake stand of more Ice Cream Sundae Cookie Cups in the background.

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.

Ice Cream Sundae Cookie Cups arranged on a cake stand.

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.

Dough balls for the Ice Cream Sundae Cookie Cups in a muffin tin.

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.

A small spice container being used to press down the center of the baked cookie dough to make the little well in the center for the Ice Cream Sundae Cookie Cups.

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!

Ice Cream Sundae Cookie Cups on a cake stand with chocolate chips around them.

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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Products helpful for this recipe: this cookie scoop (for scooping small amounts of ice cream) and this muffin tin.
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Ice Cream Sundae Cookie Cups

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  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

These Ice Cream Sundae Cookie Cups are the perfect little summertime treat!

Ingredients

Scale

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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a separate bowl, mix flour, salt and baking soda.
  4. Slowly add the dry ingredients to the batter on low speed until completely incorporated.
  5. Scoop dough into a greased standard size muffin tin, using an ice cream scoop, dividing the dough evenly between the 12 cups.
  6. Bake for 15-16 minutes. The edges of each cookie cup should be golden brown.
  7. 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.
  8. 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

  1. In a small microwavable bowl, combine coconut oil and chocolate chips, and microwave for 20 seconds. Stir until chips are dissolved.
  2. 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

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Disclaimer: the links in this post for the muffin tin and cookie dough scoop are Amazon affiliate links.

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Comments

  8. 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!

    Reply

  10. 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!

    Reply

  12. 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!

    Reply

  13. 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!!!!

    Reply

    • 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 !!

      Reply

  14. 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

    Reply

  15. 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.

    Reply

  16. 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?

    Reply

  18. 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. 😉

    Reply

  19. 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?

    Reply

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