PREHEAT oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.
BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan.
DIP tops of cooled cups in fudge sauce, then into nuts, if desired. Place right side up on serving platter. Spoon ice cream onto cups, using small cookie scoop (#40) or measuring tablespoon. Sprinkle with morsels.
Make Ahead Tips:
• Cookie bases can be made ahead and stored covered at room temperature for up to one day or frozen for up to a week.
• Ice cream can be prescooped onto foil-lined baking sheet and frozen. Frozen scoops can be stored in airtight container for up to one week.