Mini Ice Cream Cookie Cups
Turn dessert into a delightful, bite-sized masterpiece with these Mini Ice Cream Cookie Cups! Perfectly golden and chewy cookie cups are baked in a muffin tin, creating the ultimate edible vessel for your favorite ice cream flavors. Made with a classic chocolate chip cookie dough and just the right amount of vanilla, these cookie cups are easy to shape and hold their structure beautifully. With only 20 minutes of prep time, they're an effortless yet show-stopping treat that combines the warm, nostalgic charm of cookies with the creamy indulgence of ice cream. Ideal for parties, family gatherings, or any celebration, these little sweet bites are as fun to make as they are to eat. Get ready to wow your crowd with this playful and customizable dessert!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Light brown sugar, packed
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 1.5 cups Semisweet chocolate chips
- 1 as needed Non-stick cooking spray
- 1 quart Ice cream of choice
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer.
Add the vanilla extract and eggs, one at a time, mixing well after each addition.
Gradually mix in the dry ingredients from the medium bowl until just combined. Be careful not to overmix.
Fold in the semisweet chocolate chips using a spatula or wooden spoon.
Lightly spray a standard 12-cup muffin tin with non-stick cooking spray.
Scoop about 2 tablespoons of cookie dough into each muffin cup. Press the dough slightly to form an even layer at the bottom and up the sides of the cup to create a small well.
Bake in the preheated oven for 10-12 minutes, or until the cookie cups are golden brown and set around the edges.
Remove the muffin tin from the oven and let the cookie cups cool in the tin for about 5 minutes. Then, use the back of a spoon to gently press down the center of each cookie cup to reinforce the well shape.
Carefully remove the cookie cups from the tin and transfer them to a wire rack to cool completely.
Once cooled, fill each cookie cup with a small scoop of your favorite ice cream. Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
6158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.8 g | 419% | |
| Saturated Fat | 200.9 g | 1004% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 992 mg | 331% | |
| Sodium | 2848 mg | 124% | |
| Total Carbohydrate | 779.0 g | 283% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 538.8 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 810 mg | 62% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
