These ice cream cookie cup delights are the perfect combination of ice cream and cookies, sure to satisfy any dessert craving. A chocolate chip cookie cup, covered with rich fudge sauce and nuts, is filled with your choice of ice cream and decorated with Toppers. This is one dessert that is sure to impress!
Ice Cream Cookie Cup Delights are the ultimate treat for anyone with a sweet tooth. Made with NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, these cookie cups provide a deliciously chewy base. The cookie cup is complemented by a generous layer of rich fudge sauce and crunchy nuts, creating a delightful contrast in textures.
Adding to the indulgence, you can fill these cookie cups with your favorite ice cream, allowing for endless flavor possibilities. For an added touch of decadence, sprinkle NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels on top, elevating the dessert's visual and taste appeal.
This quick and easy recipe is perfect for any occasion, taking less than an hour to prepare. Serve these ice cream cookie cup delights at your next gathering or enjoy them as an after-dinner treat. Whether you make them for a special event or simply to indulge yourself, these frozen desserts are sure to be a hit.
Directions
Step 1
Preheat oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.
Step 2
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.
Step 3
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.
• 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.
Ingredients
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Make It
Step 1
Preheat oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.
Step 2
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.
Step 3
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.
• 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.
Ingredients
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