Easy Ice Cream Sundaes in Homemade Oatmeal Cookie Cups
Treat your family to a spectacular dessert that combines the nostalgic comfort of a chewy oatmeal cookie with the decadence of a premium ice cream sundae. These Oatmeal Cookie Cups are the perfect vessel for rich butter pecan ice cream, finished with a golden caramel drizzle and crunchy pecans.
Whether you are hosting a holiday party or looking for a fun weekend treat, these cookie sundaes are much more exciting than a standard bowl of ice cream. Best of all, they use a convenient shortcut that makes them quick enough for any night of the week.
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Why This Recipe Works
The secret to this dessert is the contrast in textures. You get a soft, chewy cookie base that holds its shape, providing a buttery crunch that pairs perfectly with melting ice cream. By using refrigerated dough, you save time without sacrificing that homemade flavor.
Making edible dessert bowls is a fantastic way to elevate a simple cookie into a gourmet plated dessert.
Ingredients for Cookie Cup Sundaes
To make these easy cookie cups, you will need:
- 1 package Pillsbury Simply Oatmeal refrigerated cookie dough
- 1/4 cup Granulated sugar (for coating)
- Butter Pecan Ice Cream
- Caramel Ice Cream topping
- Chopped pecans (for garnish)
Step-by-Step Instructions
- Prep the Oven: Heat your oven to 350°F. Thoroughly grease a standard muffin tin to ensure the cookie cups release easily after baking.
- Coat the Dough: Place the sugar in a shallow bowl. Take a portion of the oatmeal cookie dough and roll it in the sugar until coated on both sides. Flatten the dough slightly into a disk about the size of the bottom of a muffin cup.
- Initial Bake: Place each flattened dough disk into the bottom of the prepared muffin tin. Bake for 14 minutes or until the edges begin to turn a light golden brown.
- Form the Well: Remove the tin from the oven. While the cookies are still soft, use the back of a small measuring spoon or the end of a wooden spoon handle to press a well into the center of each cookie.
- Finish Baking: Return the pan to the oven and bake for another 4 minutes. This ensures the centers are set and the cups are sturdy enough to hold the ice cream.
- Cool and Remove: Allow the cookies to cool completely in the pan. To remove them, gently run a butter knife around the edges to loosen them before lifting them out.
- Assemble the Sundae: Place a scoop of butter pecan ice cream into each cookie cup. Drizzle with warm caramel sauce and sprinkle with chopped pecans just before serving.
Expert Tips for the Best Cookie Cups
- Non-Stick Success: Even if you have a non-stick muffin tin, greasing it with butter or cooking spray is essential because the sugar coating can become sticky while hot.
- Custom Flavors: You can easily swap the dough! Try chocolate chip cookie cups with vanilla ice cream or sugar cookie cups with strawberry toppings.
- Make-Ahead: You can bake the cookie cups a day in advance. Store them in an airtight container at room temperature so they are ready to assemble when you are.
- Keep it Cold: For the best presentation, freeze the cookie cups for 15 minutes before adding the ice cream to help slow down the melting process.
Frequently Asked Questions
Can I use homemade oatmeal cookie dough?
Yes! If you have a favorite homemade recipe, just ensure it is a chewy variety. Shortbread-style doughs may crumble too easily when you try to form the well.
How do I store leftovers?
Store the unassembled cookie cups in an airtight container for up to 3 days. Once the sundae is assembled with ice cream, it should be eaten immediately.
Why did my cookie cups fall apart?
This usually happens if they are removed from the tin while still warm. Let them cool completely so the structure has time to firm up.
What other toppings can I use?
While caramel and pecans are a classic match for oatmeal, you can also try hot fudge, whipped cream, or even a sprinkle of sea salt to balance the sweetness.
Ingredients
Method
- Heat oven to 350°
- Place sugar on a plate or in a shallow bowl. Take a piece of cookie dough and coat both sides of the cookie dough with the sugar. Flatten it to the size of the bottom of a muffin tin.
- Put each flatten cookie into the bottom of a greased muffin tin.
- Bake 14 minutes until edges are browned. Remove from oven and using small glass cup or the end of a wooden spoon handle, make a well in the center of each cookie. Return to the oven and bake for an additional 4 minutes, or until cookies are firm.
- Remove from oven and let cool completely before removing the cookies from the muffin tin. Gently run a butter knife around the edges of the cookie to loosen it before removing the cookies.
