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Chocolate Chip Cookie Ice Cream Cups
5 from 14 votes

Chocolate Chip Cookie Ice Cream Cups

Chocolate Chip Cookie Ice Cream Cups are soft-centered cookie cups baked in muffin tins and filled with vanilla ice cream. The rich cookie dough includes instant vanilla pudding mix and melted butter, yielding a chewy, tender texture with mini chocolate chips for bursts of chocolate flavor. The cups serve as edible dessert bowls that hold ice cream and toppings, creating a delightful contrast of warm cookie and cool cream.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 cookie
Calories: 336 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Place the butter and sugars in the bowl of a stand mixer. Secure the paddle attachment and cream until light and fluffy, ~3 minutes.
  3. 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.
  4. Add in the dry ingredients and mix together on low speed.
  5. Add in the mini chocolate chips and incorporate just until combined. 
  6. 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. 
  7. 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!
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 12 cookie

Amount Per Serving

Calories 336

% 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.