Chocolate Chip Cookie Ice Cream Cups
Chocolate chip cookie ice cream cups with vanilla ice cream, berries, and crisp cookie bowls. Fun make-ahead dessert for kids’ parties.
Ingredients
Chocolate chip cookie baskets
- 2 cups all-purpose flour
- ½ cup light brown sugar
- ¼ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1⅕ stick butter melted, cooled for at least 20 minutes
- 1 egg size L
- 1 egg yolk
- 1½ teaspoons vanilla extract
- ½ cup chocolate chips
Serving
- homemade chocolate chip cookie baskets
- 4 cups vanilla ice cream
- garnish like berries or other fruit
- confectioners sugar optional for dusting
- 1 cup chocolate chips optional: melted
Ingredients you need per step are listed below the step in Italic
Instructions
Chocolate chip cookie baskets
- Preheat the oven to 350 °F . Place a muffin tin upside down on a baking sheet. Cover 6 cups with paper forms. Leave a cup in between empty. You'll going to need two muffin tins.
- Add the flour, light brown sugar, granulated sugar, baking powder, baking soda, and salt to a bowl. Stir well, breaking up any large sugar lumps.2 cups all-purpose flour, ½ cup light brown sugar, ¼ cup sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a second bowl, mix the melted butter, egg, egg yolk, and vanilla extract.1⅕ stick butter, 1 egg, 1 egg yolk, 1½ teaspoons vanilla extract
- Pour the butter mixture into the dry ingredients and mix with a spatula until a firm cookie dough forms.
- Fold in the chocolate chips or chopped dark chocolate.½ cup chocolate chips
- Chill the dough for 15 - 30 minutes. This makes it easier to roll and shape.
- Divide the dough into 8 pieces. Form a roll of every piece and press it down with the palm of your hand. Loosen it with a spatula and cover the paper form with the dough.
- Press the dough gently along the sides to shape a cup. Do not make the bottom too thin, because it needs to hold the ice cream.
- Bake for 12 to 14 minutes, until the edges are golden brown and the cups feel firm.
- Let the cookie cups cool on the tin for 8 to 10 minutes.
- Carefully loosen the cups, remove the paper form and transfer them to a rack to cool completely.
- Optional: brush the inside of the cookie cups with a thin layer of au bain-Marie melted chocolate. Let the chocolate set before filling.1 cup chocolate chips
Serving
- Place one cookie cup on each plate.homemade chocolate chip cookie baskets
- Add one scoop of vanilla ice cream to each cup. Top with red currants, raspberries, or strawberries. Dust lightly with powdered sugar if using.4 cups vanilla ice cream, garnish like berries, confectioners sugar
- Serve right away.
NOTES
1. Why do I use an egg yolk? The egg yolk makes the dough richer and gives the cookie cups a slightly chewy texture.
2. Why do I use paper form on my muffin tin? It helps the cookie cups release after baking. The cups can stick.
3. Can I make the cookie cups ahead? Yes. Bake them earlier in the day or the day before and store them airtight.
4. Why add a chocolate layer inside? A thin layer of chocolate helps the cookie cups stay crisp a bit longer once the ice cream goes in. It is optional and tasty.
5. When should I fill the cookie cups? Right before serving. That keeps the cookie crisp and the ice cream from melting too quickly.
6. Storage
- Room temperature: Store empty cookie cups in an airtight container at room temperature for up to 3 days.
- Freezer: You can also freeze the empty cookie cups. Wrap them well and freeze for up to 1 month.
Nutrition
Calories: 642kcal | Carbohydrates: 84g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 382mg | Fiber: 2g | Sugar: 56g | Vitamin A: 844IU | Vitamin C: 1mg | Iron: 2mg
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