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Chocolate Chip Cookie Ice Cream Cups Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 12 cookie cups

Description

Chocolate Chip Cookie Ice Cream Cups are delightful individual cookie cups baked in a muffin tin, perfect for holding your favorite ice cream and toppings. These soft, slightly gooey cookie cups are infused with instant vanilla pudding mix for extra moisture and tenderness, baked to a golden perfection, then filled with ice cream and garnished with caramel sauce, sprinkles, or chocolate fudge for an irresistible dessert treat.

Ingredients

Cookie Cups

  • 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 cups 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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a standard 12-count muffin tin with baking spray. Optionally, dust a small amount of flour in each well to help the cookie cups release more easily.
  2. Cream Butter and Sugars: In the bowl of a stand mixer with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3 minutes.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and blend until fully incorporated. Use a spatula to scrape any mixture stuck on the paddle or bowl sides.
  4. Mix Dry Ingredients: Gradually add the all-purpose flour, instant vanilla pudding mix, baking soda, baking powder, and salt to the wet ingredients, mixing on low speed until just combined.
  5. Incorporate Chocolate Chips: Gently fold in the mini semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Scoop Dough into Muffin Tin: Using about 3 tablespoons of dough per well, scoop the cookie dough into the prepared muffin tin. Do not roll or press down; the cookie cups will shape themselves while baking.
  7. Bake Cookie Cups: Bake in the preheated oven for 15-17 minutes or until the edges are light golden brown with centers still slightly underdone and gooey.
  8. Shape Cookie Cups: Immediately after baking, use the back of a spoon to gently press the center of each cookie down toward the edges to form a cup shape.
  9. Cool Cookie Cups: Allow the cookie cups to cool in the muffin tin for 15-30 minutes to firm up, making them easier to remove without breaking. Run a knife around each edge before transferring them to a wire rack to cool completely.
  10. Serve with Ice Cream: Once cooled, fill each cookie cup with a scoop of vanilla ice cream. Add toppings such as caramel sauce, sprinkles, or chocolate fudge as desired. For a warm treat, microwave the cookie cup for a few seconds before adding ice cream for a warm cookie pizookie experience.

Notes

  • You can dust muffin tins with flour to help release cookie cups more easily.
  • The centers of the cookie cups remain slightly underdone for a soft, gooey texture; this is intentional.
  • Use room temperature butter and egg for best mixing results.
  • Instant vanilla pudding mix makes cookie cups extra moist and tender.
  • Customize toppings to your preference including nuts, different sauces, or candies.
  • Store any leftover cookie cups separately from ice cream to prevent sogginess.
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-chip-cookie-ice-cream-cups-recipe/