Double Chocolate Chip Cookie Cups and Ice Cream


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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.

Double Chocolate Chip Cookie Cups and Ice Cream

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.

Haagen Dazs Chocolate chip cookie dough ice cream

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.

Double Chocolate Chip Cookie Cups and Ice Cream

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.

Double Chocolate Chip Cookie Cups

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.

Double Chocolate Chip Cookie Cups and Ice Cream

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.

Double Chocolate Chip Cookie Cups and Ice Cream

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.

Double Chocolate Chip Cookie Cups and Ice Cream

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.

Double Chocolate Chip Cookie Cups and Ice Cream

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

Double Chocolate Chip Cookie Cups and Ice Cream

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Yield: 18

Double Chocolate Chip Cookie Cups and Ice Cream

Double Chocolate Chip Cookie Cups and Ice Cream

Chocolate chip cookie dough that’s baked in a muffin pan makes the perfect cup for holding a big scoop of ice cream and hot fudge!! Fast, easy, and a family-favorite!!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 20 minutes
Total Time 45 minutes


  • 1/2 cup unsalted 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)
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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 Information:



Serving Size:


Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 112mgCarbohydrates: 37gFiber: 1gSugar: 25gProtein: 3g

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. I doubled this recipe and got 24 cookie cups. Out of the 24 only two cookies didn’t sink drastically in the middle. I plan on frosting half with Nutella buttercream and the other half with chocolate chip cookie dough frosting. So it’s ok that they sunk but any ideas why they did?

    1. I haven’t made this recipe since 2015 personally so it’s been awhile, but cookie cups in general are prone to sinking unless you put baking powder in them which I am not fond of the texture. You can see mine sunk in the photos, not horribly but they’re not domed and puffy.

      But I knew that going in which is why I used them as a perfect little place for ice cream. Sounds like yours will be tasting with the Nutella/frosting combo you’re doing.

  2. Some of the BEST cookie cups I have EVER had.
    I make these on a weekly basis now (a bad thing considering I’m supposed to be slimming down for my wedding)
    Every single cookie recipe I have made of yours is simply just the best.
    Thank you for sharing with us!

    1. Thanks for the wonderful compliments, Charlotte, and so glad you’re pleased overall with my recipes and say they’re the best! That’s lovely to hear and best wishes on your upcoming wedding!

  3. Old post, but oldie but goodie for sure! These freeze great too! I had mine both plain and with frozen yogurt on top.

    1. Thanks for trying this ‘oldie but goodie’ and glad you liked it! :) Fro-yo sounds like a fun twist!

  4. oh my goodness, these looks amazing! i think i’m going to have to try and make them myself now. so. good. thanks for sharing!

  5. I want those cookie cups in my life, like right now for dinner! Gorgeous, Averie!

    1. you’re so sweet! and thanks for the pin! I re-pinned half of your pin board :) You have the best boards!

  6. 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!

  7. Those cookie cups/deep dish choco-chippers look delish- with and without the icecream. Your recipes are aces A!!

  8. 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!

    1. Trust me, it was hard to photograph these and not just go straight to the carton :)

  9. 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. :)

    1. I think I’ve had that Breyer’ can really SEE the vanilla flecks. Love that! And I am the biggest vanilla fan, too!

  10. 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. ;)

  11. 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!

  12. 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

  13. 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!

  14. 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!

  15. 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 :-)

  16. 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!

  17. 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!

  18. Looks absolutely divine! I would so love to try some. Might have to try and recreate the recipe.

  19. 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.

    1. 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!

  20. Averie these look amazzzing! Cookie dough ice cream is a long time fave flavor of mine and have made it raw.

  21. O-M-G!! Gorgeous, gorgeous, gorgeous! I’m drooling here!!!!! This is the best!!!! Happy Memorial Day!!!

    1. Happy Memorial Day right back at you! Hope the weather is nice up there for you guys!

  22. 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.

    1. 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!

  23. 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!

  24. 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.

  25. 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!

    1. 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!

  26. Ooohhh. I made these today for a BBQ also! I use mini tins and the cookies are perfect….thick and chewy and delicious! I willdefinitely think about ice cream next time! Yummmmmmm

  27. Cookies in cupcake cups – what a CUTE idea! Drooling over the thought of gluten free cookies topped with soy ice cream!

    1. Yes these are pretty easy to take vegan/GF by making a vegan/GF go-to chocolate cookie recipe you have or know of, and then ice cream that’s vegan/GF and you’re there :)

  28. My favourite icecream can only be purchased at Safeway, and it is called Nuttin’ Better. I also love DQ icecream.

  29. ohh girl you know how to do cc cookie gone crazy just right.
    I’ve been eating so much ice cream lately….and I love every minute of it, but it will catch up with me. sadly.

  30. Oh my goodness, yes! Cookie cups are so perfect for ice cream. And I choose not to pay attention to the butterfat content of ice cream. I’m way better off not knowing, enjoying the scoop that I have, and then enjoying my run the next morning. I will definitely run for one of these!

  31. Averie, I am LOVING this post. Not only the recipe (obviously!) but the pictures! The purple is a huge color pop – perfect for summertime :)

    I’m a cookie dough fanatic recently. I’ve never had Haagen Dazs chic chip cookie dough ice cream though. Haagen Dazs is so creamy and rich, love their ice creams. Hope you have a wonderful memorial day!

    1. Some of my trips to the fabric store paid off. I loved this color with this ice cream. It just totally worked for my eyes, aesthetically. Both on camera and in person. Sometimes no matter what I do, I cannot get things to POP on cam like they appear in real life. This one I thought worked both ways!

  32. Haagen Dazs makes cookie dough? BRB going to store…

    I’m drooling. I’ve been craving ice cream with chocolate syrup, the cookie part is an added bonus that I wouldn’t reject. :D

  33. YUM! YUM! YUM!

    cookie dough ice cream was a fav for us growing up! along with chocolate chip cookie cake ;)

  34. I hardly ever buy ice cream anymore since I realized I really only like going out for it or people to share it with, but I do have some fond memories from one summer during college where my friends and I would walk around Boston at night and share a pint of Haggen Daas cookie dough ice cream. Clearly, this was before we’d turned 21 ; )

    Thanks for the recipe—these look amazing!

  35. It’s hot hot hot here so the ice cream looks fantastic. When I was a kid, it was Rocky Road all the way. Now, I like something like a pecans and praline or caramel.

  36. OMG!!! It looks totally divine! Absolutely yummy! Beautiful photos too!

  37. Cookie dough ice cream is one of my favorites, these cute cookie cups look absolutely delish!