Chocolate Chip Cookie Ice Cream Cups

Chocolate Chip Cookie Ice Cream Cups

Wow! I can't believe it's already the end of April. Nothing says comfort food to me like chocolate chip cookies. Ice cream is probably a close second or maybe even tied. So combining the two into these mini cookie cups takes me to my total happy place! This recipe can easily use your favorite cookie recipe, I've just included one that worked well with this application. The next time I make them I'm going to try peanut butter cookies! You can freeze any leftovers to have on hand for a simple and fun dessert!


  • 1 c butter, softened
  • 3/4 c sugar
  • 3/4 c brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 c mini chocolate chips
  • Vanilla Ice Cream
  • Caramel Kitchen salted caramel sauce
  • Caramel Kitchen chocolate Caramel sauce
  • chopped nuts, if desired


  1. Preheat oven to 350 degrees.
  2. Using the paddle attachment on your stand mixer, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
  3. Add in the eggs and vanilla extract and continue to beat until combined.
  4. In a separate bowl, mix together the flour, salt and baking soda.
  5. With the mixer on low, gradually add in the dry ingredients. Increase the mixer speed to medium to ensure the dough is fully combined.
  6. Stir in the chocolate chips.
  7. I always like to cover and refrigerate my dough for at least an hour to enhance the flavor, but if you just can't wait, you can scoop about 1 tablespoon of dough into each lightly greased cup of a mini muffin tin. 
  8. Bake for 10-13 minutes, or until the cookies are slightly crisp around the edges, leaving the middles a little gooey and just undercooked.
  9. Remove the tins from the oven and using the bottom of a rounded teaspoon, press down on the middle of each cookie, making a cup. Allow to completely cool inside of tin.
  10. Once completely cooled, use a knife to gently run along the edges of each cup, releasing them from the pan.
  11. Fill each cup with a rounded teaspoon of ice cream and top with salted and chocolate caramel sauces and a sprinkling of chopped nuts.

Recipe Adapted from here.