Chocolate Chip Cookie Ice Cream Cups

These Chocolate Chip Ice Cream Cookie Cups combine the best of both worlds: ice cream and cookies!

These ice cream cookie cups are so fun for parties, summer barbecues with family and friends, or when craving a sweet treat.

Imagine a hot summer day and this warm, gooey chocolate chip cookie paired with cool, creamy ice cream in your hands. It’s a timeless dessert that’s sure to please everyone! Much like my Cookie Ice Cream Sandwiches, my Mini Chocolate Chip Cookies, and my Sheet Pan Chocolate Chip Cookies.

Why this recipe works

• It’s fun and versatile! You can customize them with your favorite ice cream flavors and toppings, making each cup unique. From classic vanilla to rich chocolate and rainbow sprinkles or caramel sauce!
• The vanilla pudding mix adds extra moisture to the cookie dough, resulting in a softer, chewier, and more tender cookie. The gelatinized starches in the pudding mix help retain moisture, preventing the cookies from drying out, so these cookies truly stay soft for several days.
• Easy to make! You can whip up a batch with a simple recipe and a few basic ingredients in no time. Plus, they’re a great activity to do with kids!

Ingredient Notes

For the ingredient measurements and the recipe, scroll down to the bottom of the blog post where the recipe card is located.

• Butter: Ensure the butter is at room temperature for easier creaming with sugar, which helps create a tender and chewy texture.
• Sugars: I like to use both brown and granulated. Granulated sugar contributes to the crispness of the cookie, while brown sugar adds chewiness and a rich, caramel-like flavor.
• Flour: I use all-purpose flour; I have not tested this recipe with other flour varieties. Measure it correctly using the spoon-and-level method to avoid dense cookies.
• Egg: The egg adds moisture and acts as a binding agent, contributing to the cookie’s structure.
• Pudding mix: as mentioned above, the pudding mix helps create a softer and chewier cookie. I used a vanilla instant pudding mix for this recipe. Feel free to leave the pudding mix out and use more flour in its place.
• Mini chocolate chips: Mini semi-sweet chocolate chips are perfect for these cookie cups, ensuring you get chocolate in every bite.
• Other ingredients needed: salt, baking soda, baking powder, and vanilla extract.

Expert Tips

• Grease Thoroughly: Even if using a non-stick muffin tin, lightly grease the cups with nonstick baking spray or butter. This ensures the cookie cups will be released easily.
• Underbake Slightly: Slightly underbake the dough for a softer, chewier cookie cup. This will give you a deliciously gooey texture that pairs perfectly with ice cream. The cookie cups cool in the pan, too, so remember there will be carry-over baking. The cooling time also helps them firm up slightly and makes removal easier.
• Create Space for Filling: Don’t press the dough too thin at the bottom or sides, as this can cause the cup to break when filled. A thickness of about 1/4 inch is usually ideal.
• Make Ahead: You can prepare the cookie cups ahead of time and store them in an airtight container. Just fill them with ice cream and toppings when you’re ready to serve.

Variations

• Seasonal Flavors: Use seasonal ice cream flavors and toppings for festive variations, such as pumpkin spice in the fall or peppermint in the winter.
• Texture Contrast: Add crunchy toppings like nuts, cookie crumbs, or candy pieces for a delightful texture contrast with the creamy ice cream.
• Drizzles and Sauces: Enhance the flavor with drizzles of caramel, chocolate, or fruit sauces.

Storage

• Cool the unfilled cookie cups completely and store them in an airtight container at room temperature for 3-5 days or in the fridge for up to 1 week. You can also freeze the cookie cups for up to 3 months.
• If you want to scoop the ice cream in them to batch-prepare, you can scoop the ice cream into the cookie cups and freeze for a few hours before serving. But for the best flavor and texture and to help prevent the cookie from getting soggy, I recommend separating them until you’re ready to scoop and serve.