Chocolate Chip Cookie Ice Cream Cups
My Chocolate Chip Cookie Ice Cream Cups have a rich, soft, and chewy chocolate chip cookie dough base that gets pressed into a muffin tin. This creates the cookie cup that's ready to be filled with your favorite creamy ice cream! Be sure to top with sprinkles & your favorite ice cream toppings!
Ingredients
- 3/4 cup unsalted butter, 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, 3.4 oz. box instant vanilla pudding mix*
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup mini semi sweet chocolate chips
- for serving: vanilla ice cream, caramel sauce, sprinkles, chocolate fudge, etc.
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 you don't have pudding mix, use more all-purpose flour in its place. Just a little under 1/2 cup is what you'll need.
Storage:
Cool the unfilled cookie cups completely and store in an air-tight container at room temperature for up to 3-5 days or in the fridge for up to 1 week. You can also freeze the cookie cups for up to 3 months. If you want to scoop the ice cream in them to batch-prepare, you can scoop the ice cream into the cookie cups and freeze for a few hours before serving. But for the best flavor and texture and to help prevent the cookie from getting soggy, I recommend separating them until you're ready to scoop and serve.
- Cool the unfilled cookie cups completely and store in an air-tight container at room temperature for up to 3-5 days or in the fridge for up to 1 week. You can also freeze the cookie cups for up to 3 months.
- If you want to scoop the ice cream in them to batch-prepare, you can scoop the ice cream into the cookie cups and freeze for a few hours before serving. But for the best flavor and texture and to help prevent the cookie from getting soggy, I recommend separating them until you're ready to scoop and serve.
Nutrition Information
Nutrition Facts
Serving: 12cookie
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.