Double Chocolate Chip Cookie Cups and Ice Cream
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.
Double Chocolate Chip Cookie Cups and Ice Cream
Makes about 18 cups
1/2 cup butter, softened (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour (plus 2 tablespoons, if dough is sticky)
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips (or use butterscotch, peanut butter, or exclusively use all semi-sweet chocolate chips)
hot fudge or chocolate ice cream sauce, optional
whipped topping or whipped cream, optional
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).
Deep Dish Chocolate Chip Cookies with PB Cups & PB M&M’s – these hold a scoop or two of ice cream so well
In case you just want to eat cookie dough:
Chocolate Chip Cookie Dough Balls (No-Bake, vegan, GF)
Peanut Butter Chocolate Chip Cookie Dough Bites (No-Bake, vegan, GF)
Have you ever made cookies in a muffin or whoppie pie pan or do you have an absolute favorite chocolate chip cookie recipe?
Link it up
What’s your favorite ice cream?
Thanks for the Gluten and Allergen-Free Baking Cookbooks Giveaway entries and Happy Memorial Day!
As part of the Foodbuzz Tastemaker Program, I received a stipend and coupons for free Häagen-Dazs® ice cream