Sundae Cups

Melty ice cream, gooey fudge, and a warm cookie all in a nice little cup. What could be better? These cookie sundae cups are perfectly sized and easy to make. The hardest part is waiting for the cookie to cool off before adding the ice cream and fudge.

These sundae cups can be made with any type of cookie dough, ice cream, and topping combination. It would be best to use a cookie dough that doesn't melt while baking. Some good cookie types are sugar, ginger bread, molasses, and even oatmeal. I made the sundae cups with chocolate chip cookie dough and used a recipe scaled to half a batch.

Warning: Making these for your boyfriend after making him the dinner of his choosing may result in him telling everyone that you are trying to kill him. The reality is that he has no will power and will over eat.

(Chocolate chip) Cookie Sundae Cups

1 stick butter
6 T granulated sugar
6 T brown sugar (packed)
1 egg
1 t vanilla (optional)
1/2 t baking soda
1/2 t baking powder
1 1/3 C flour
1 C chocolate chips

Cream together the butter and sugars until blended. If the butter is cold, you can either soften it in a microwave at a very low power level or leave it cold and cut it into small pieces. The cold butter will mix better when cut into small pieces, but you may have to mush some pieces between your fingers if they don't mix in.

Add the egg and the vanilla. Mix until blended. Mix in the flour, baking soda, and baking powder. If the dough seems too sticky, feel free to add more flour.

Add the chocolate chips and mix them in.

Clean as many oven safe cups as you need. Once baked, the cookie will be stuck in the cup until removed piece by piece with a spoon. If you need to remove the cookie, you can try coating the inside of the cup with shortening.

Line the inside of the cups with a thin layer of cookie dough. Place the lined cups on a baking sheet and form the remaining cookie dough into balls.

Bake at 350 degrees for 15 to 20 minutes. The baking time will vary, so check on them every few minutes near the end of baking. Remove from oven and let cool. The cups will remain hot for a while, so be careful!

The cookie dough completely filled the cups that I used. After cooling for about 5 minutes, I used a spoon and lightly pressed the cookie to the side of the cup. If you have patience, the cookie will do this on its own as it cools.

Add ice cream and hot fudge. Enjoy!

Notes: I used the 1-cup glass prep bowls from Pampered Chef to make the sundae cups. These are oven safe to 350 degrees.