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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Holy cow, girl! This looks amazing! I want to lick the screen.
you’re so sweet! and thanks for the pin! I re-pinned half of your pin board :) You have the best boards!
Red Velvet cake is my new favorite ice cream – but cookie dough is a classic.
I just finished a 7 mile run in 80 degree heat an hour ago, I think one of these chocolate chip cookie cups with ice cream and chocolate sauce would make the perfect recovery food/refresher, no? ;) These scream Happy Summer!
All of this chococalety goodness my mouth is watering!!
Those cookie cups/deep dish choco-chippers look delish- with and without the icecream. Your recipes are aces A!!
I love the warm and cold (or room temperature) combination!
For example ice cream melting on top of an apple pie.. or this cupcake with ice cream melting on top!!
This is such a good dessert for the summer coming up!
apple pie with ice cream melting on top of it is pretty much amazing, I agree!
We love the Haagen Daz Cookie Dough but usually eat it straight out of the carton : )
Trust me, it was hard to photograph these and not just go straight to the carton :)
Looks delicious! I love super-vanillla-y ice cream, too. Back when I ate dairy ice cream, I loved Breyer’s natural vanille – you could actually see the vanilla bean specks in the ice cream. I’m a fan of infusing as much vanilla as possible into every square inch of a baked good or other dessert item. :)
I think I’ve had that Breyer’s..you can really SEE the vanilla flecks. Love that! And I am the biggest vanilla fan, too!
Man I miss cookie dough ice cream. But finding a soy-free one that’s also gluten-free is not so easy. Or extremely expensive. I think I found one once but it was over $6 a pint. I like ice cream…but not THAT much. ;)
Yeah I know allergen-friendly ice cream tends to be super expensive!
This looks fabulous, great pics and awesome job! I’ve never made whoppie pies and I can’t remember the last time I made muffins, but these look amazing!
Wow. These pictures are amazing! Happy Memorials Day!
mmm – i’ve never made cookies in a muffin tin before…and i think it’s about time i try it. my favorite ice cream always changes, but lately it’s been mint chocolate chip. although chocolate chip cookie dough is sounding preeeetty good right about now…at 10am… ;P
WHOA! You really outdid yourself with these, Averie. They look incredible! As does that Haagen Daz, which I, very sadly, haven’t had in forever!
I need to get in my daily allowance of cookie dough. ;)
Yes! The melting part is the most attractive description of all…although that Haagen Dazs picture comes a really close second. This is a real wonderful treat! Have a Happy Memorial Weekend celebration!
Melting ice cream is the best way to have it, IMO!
Yum! It’s hot and sweltering down here! That would hit the spot