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Easy Ice Cream Sundaes in Homemade Oatmeal Cookie Cups
Sara Williams

Easy Ice Cream Sundaes in Homemade Oatmeal Cookie Cups

Oatmeal cookie shells hold scoops of ice cream, caramel sauce and chopped pecans.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 12 sundaes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 package Pillsbury Simply Oatmeal refrigerated cookie dough
  • ¼ cup sugar
  • Butter Pecan Ice Cream
  • Caramel Ice Cream Topping
  • Pecans chopped

Method
 

  1. Set the oven to 350°F and grease the muffin cups.
  2. Coat individual portions of refrigerated cookie dough with sugar. Flatten each portion and place it in a muffin cavity.
  3. Bake for 14 minutes. Press a hollow into each warm cookie, then bake for roughly 4 more minutes so the shell holds its shape.
  4. Leave the shells in the pan until cold, loosen their edges, and lift them out. Add ice cream and the toppings immediately before serving.

Notes

Recipe source: Barbara Bakes. Preparation text has been rewritten for this guide.