Ingredients for Cookie Ice Cream Sundae Cups
- Refrigerated Chocolate Chip Cookie Dough
- 3 cups of your favorite ice cream, softened slightly
- Caramel Ice Cream Topping
- Maraschino Cherries
- Whipped Cream
- Candy Sprinkles
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How to Make Cookie Ice Cream Sundae Cups
- Preheat oven to 350°F (175°C). Lightly grease an 18-cup muffin tin.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Roll the cookie dough into 18 equal-sized balls (approximately 1.5 ounces each).
- Press each cookie dough ball into the bottom and up the sides of a muffin cup to form a cup shape.
- Bake for 14-18 minutes, or until golden brown.
- Let the cookie cups cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once the cookie cups are completely cool, fill each with about 1/3 cup of softened ice cream.
- Drizzle with chocolate syrup (or your preferred ice cream topping).
- Add a dollop of whipped cream and sprinkles.
- Top with a maraschino cherry.
- Serve immediately and watch the smiles appear!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
45g
Fat
24g
Carbs
14g
