Chocolate Chip Cookie Ice Cream Cups
User Reviews
5
Chocolate Chip Cookie Ice Cream Cups
Description
This recipe creates individual cookie cups by baking a scoop of chocolate chip cookie dough in a muffin tin, allowing the dough to shape naturally into cups while baking. The dough includes instant vanilla pudding mix, which helps provide a moist and soft texture with a tender crumb. The mini chocolate chips distributed throughout the cookie cups add an even chocolate flavor in each bite.
Once baked, the cookie cups have slightly golden edges with a tender center, making them sturdy yet easy to bite through. They are intended to be served filled with vanilla ice cream and drizzled with caramel sauce, sprinkles, and chocolate fudge for a layered dessert experience combining texture and temperature contrasts. The cups can be baked in advance, stored at room temperature or refrigerated, and optionally frozen for longer storage or make-ahead dessert preparation.
The recipe includes guidance on how to replace the pudding mix with flour if unavailable and explains options for preparing or storing filled cups, recommending filling the cups just before serving for the best texture to avoid sogginess.
Ingredients
- 3/4 cup butter unsalted, softened
- 3/4 cup brown sugar dark or light, packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 tsp. vanilla extract
- 2 1/4 cup all-purpose flour spooned and leveled
- 1, .4 oz. box instant vanilla pudding mix
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup semi sweet chocolate chips mini
- vanilla ice cream for serving
- caramel sauce
- Sprinkles
- Chocolate Fudge
Instructions
- Preheat the oven to 350°F. Grease a standard 12 count muffin tin with baking spray and set aside. Optional: you can dust a sprinkle of flour in each well too, to help cookie cups release from pan.
- Place the butter and sugars in the bowl of a stand mixer. Secure the paddle attachment and cream until light and fluffy, ~3 minutes.
- Then, add in the egg and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or side of the bowl, use a rubber spatula to knock it off.
- Add in the dry ingredients and mix together on low speed.
- Add in the mini chocolate chips and incorporate just until combined.
- Scoop the cookie dough into prepared muffin tin, ~3 tbsp in each. No need to roll into a ball or press cookie dough down, the cookies take shape in the well of the muffin tins as they bake. Bake for ~15-17 minutes, or until edges begin turning light golden brown. The center will be a little underdone.
- Once removed from the oven, they will have a slight indentation in the middle. Take a spoon, and gently press the cookie down and toward the edges to create a cup shape. Once again, they cookie may seem a little underdone, but it’s OK. They’re just gooey and warm!
- Allow to cool in the muffin pan for ~15-30 minutes before removing from pan; this makes it easier and ensures they won’t break. Run a knife around the edges to release them onto a wire cooling rack.
- Once completely cooled, scoop ice cream into the cups, garnish with your favorite ice cream toppings and enjoy! OR you can warm the cookie cup in the microwave for a few seconds then add a scoop of ice cream for a warm cookie pizookie vibe!
Notes
- If pudding mix is unavailable, substitute with just under 1/2 cup all-purpose flour for similar texture.
- Store unfilled cookie cups in an airtight container at room temperature for 3-5 days or refrigerated up to 1 week.
- Cookie cups freeze well for up to 3 months, both unfilled and with ice cream if frozen shortly after filling.
- For best texture, fill cookie cups with ice cream just before serving to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookie
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1cookie cup (no ice cream) | |
| Calories | 336kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 16mg | 5% |
| Potassium | 112mg | 2% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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