Happy Memorial Day weekend! Summer’s here, or almost. Let’s pretend it’s sweltering out and there would be nothing better than enjoying chocolate chip cookies, ice cream, and chocolate sauce as it’s dripping into a sweet puddle.
Actually, I don’t need it to be summertime for that to sound good but summer is at least a good excuse for the melting ice cream part.
I used this Chocolate Chip Cookie Dough Häagen-Dazs® Ice Cream.
It’s the creamiest, smoothest, best cookie dough ice cream I’ve ever had.
The vanilla base is so rich and smooth. I wonder how many real vanilla beans they used to give it such intense vanilla flavor.
And how much butterfat they used to give it such intense creaminess. We won’t think about that.
Making cookies in a muffin tin is something I haven’t done in awhile. The last time I did it was these peanut butter cup-stuffed cookie cups.
I almost made these cookie cups in my whoopie pie pan because deep dish cookies would make a perfect vehicle for ice cream. However, since not everyone has a whoopie pie pan, but muffin pans are pretty universal, that’s what I used.
Nothing wrong with tossing the extra cookie cups that don’t get used with ice cream into your husband’s lunch bag. Or your own lunch bag.
Scoop the ice cream.
Drizzle the chocolate sauce.
Cookie Dough Ice Cream resting on top of a chewy cookie cup is one way to get in your Recommended Daily Allowance of cookie dough.
Although I made homemade cookie dough for the cups, you can use store-bought refrigerated cookie dough to save time.
I recommend doctoring it up with extra chocolate chips if you use pre-made dough. No one likes a cookie cup that’s skimpy on the chips.
I love ice when it gets melty. Actually, I take the carton out at least 20 minutes beforehand to allow ample softening and melting time.
The soupier the better especially when the chocolate sauce gets all swirled into the melty mess.
I’ve been known to set out a carton of cookie dough ice cream, wait for it to get melty, and then pick out all the cookie dough balls and then leave the rest for Scott. Whoops.
In the past he’s said things like, “Oh this is really good vanilla ice cream.” Sure honey, “vanilla”. Minus the 17 cookie dough balls I removed.
Summer is officially here. Call the neighbors, fire up the barbeque, get the ice cream out, and get ready for a party.
Or skip the neighbors and have a party for yourself.
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Double Chocolate Chip Cookie Cups and Ice Cream
Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour, plus 2 tablespoons, if dough is sticky
- ½ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- ½ cup white chocolate chips, or use butterscotch, peanut butter, or exclusively use all semi-sweet chocolate chips
- Häagen-Dazs® Ice Cream – I used the Chocolate Chip Cookie Dough flavor
- hot fudge or chocolate ice cream sauce, optional
- whipped topping or whipped cream, optional
Instructions
- Preheat oven to 350F. Line a standard 12-count muffin pan with paper liners. In the mixing bowl of a stand mixer fitted with the paddle attachment, add the butter, sugars, and cream for 2 to 3 minutes on medium-high speed, stopping at least once to scrape down the sides of the bowl. Add the egg, vanilla, and beat for 2 to 3 more minutes on medium-high speed, stopping at least once to scrape down the sides of the bowl. Add the flour, baking soda, and mix until just combined, no more than one minute. Add the chips and beat for 5 to 10 seconds or fold in by hand.
- Place 2 rounded tablespoons of dough into each paper muffin liner and press down firmly to pack down the dough. The liners should be filled about three-quarters of the way full. Add more (or less) dough to each cup as needed, pressing down after each addition. (The dough does rise while baking, but not tremendously so, as with a muffin or cupcake.) Bake for 11 to 15 minutes or until the tops have risen and have barely begun to brown, taking care not to overbake. It’s okay if these seem a bit underdone as they will continue to set up as they cool and you want them gooey. Allow the cookie cups to cool in the muffin pan for at least 15 minutes before removing them.
- Top each with cookie cup generous scoop of ice cream. Optionally, garnish with whipped topping or whipped cream; chocolate, caramel, or butterscotch sauce, maraschino cherries, sprinkles, coconut flakes, nuts, diced candy pieces, or other favorite ice cream sundae toppings.
- Store extra cookie cups in an airtight container for up to one week on the counter or refrigerator or up to three months in the freezer. Note: If desired, use refrigerated pre-made cookie dough rather than making your own cookie dough. I suggest doctoring up the dough by adding semi-sweet and/or white chocolate chips as premade dough tends to be a little skimpy on the chips. I estimate that you could make between 8 and 10 cups per standard flat package of dough. I’d buy two packages for a 12 to 15 cup yield (guesstimate).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is pure deliciousness!! Love it!
Oh Averie, I love you right now. Chocolate chip cookie dough ice cream on top of a chocolate chip cookie dough cup? That sounds exactly like heaven.
And I totally do the thing where I eat out all the chocolate chip cookie dough balls from the Ben & Jerry’s ice cream, too :-)
Oh goodness, this is pretty much my perfect summer dessert!
This might be one of the best things you’ve ever made, as far as I’m concerned. Cookies and ice cream? Ice cream nestled on top of cookies? I’m totally sold!
You’re so sweet! :)
these look amazing, averie! wonderfully enticing photos as always :)
These look and sound INCREDIBLE, I love cookie dough and am always on the hunt for perfect cookie dough ice cream…Haagen Daas does it again!
Looks absolutely divine! I would so love to try some. Might have to try and recreate the recipe.
I’m just going to pretend that you posted this as a birthday gift to me. I’m sure that you did, right? ;)
Cookie cups. Genius. Because cupcakes are cute, but cookies are better. This is the best of both worlds! I am totally with you on the cookie dough chunks – I always got the cookie dough blizzards and just ate the chunks. The ice cream was just meh.
My mom nukes her ice cream for 15-20 seconds and adds a splash of milk to make it melty and creamy. You melty ice cream folk are just weird.
Yes these are so much better than muffins!
And I think I am going to use your mom’s method! Adding cream to ice cream. Now THAT’S a woman from Wisc. Love her thought process!
wow..I have no words!! looks so yumm
xoxo
Averie these look amazzzing! Cookie dough ice cream is a long time fave flavor of mine and have made it raw.
Heathy, HI!!!!!! Thanks for popping in!!!! xoxoxo
Cookie dough ice cream is a personal favorite. This looks absolutely divine, A!
Thanks my friend!
O-M-G!! Gorgeous, gorgeous, gorgeous! I’m drooling here!!!!! This is the best!!!! Happy Memorial Day!!!
Happy Memorial Day right back at you! Hope the weather is nice up there for you guys!
I’m also guilty of picking out the cookie dough balls (or the chocolate covered peanuts in moose tracks flavor). I dig around a little to find what I can and then pack it back down in the carton. I should try cookies in a muffin tin–they will be extra thick and chewey. The chocolate coconut cashew butter is divine! It also worked as “frosting” for my protein brownie with banana soft serve.
Yes, “frosting”!!! YAY!!! I am so glad you made it! And protein brownie with banana soft serve sounds so good, too! Try the muffin tin cookies…pretty much foolproof!
Oh wow, those look delicious! I love the gooey look of the melting ice cream! Desserts are always better when covered with melting ice cream and chocolate sauce!
I have made brownies in muffin tins!
As for favorite ice cream, it’s a toss up. Depending on my mood it’s cookie dough, peanut butter, mint chocolate chip or cookies and cream.
All the ones you just named are pretty much my faves, too!
you’ve outdone yourself again! your recipes get more & more mouth watering and gorgeous every day!! I’m with you, I can hop on board an ice cream cookie ANY time of year! Sign me up! :) your pictures are fabulously tempting! thanks for sharing!
You are so sweet and I was really happy with how these turned out. Given that ice cream melts and sauce drips, I had to have it all READY and planned out really well!