Cookie Cup Sundaes

These sundaes are fun, festive and perfectly portioned. Plus they are easy enough to make any day of the week.

Cookie Cup Sundaes

scaronRecipe by scaron

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5 minutes

30 minutes

12

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    Ingredients

    • 1 pkg Pillsbury Simply Chocolate Chip Cookies
    • Vanilla Bean ice cream (about 3 cups)
    • 1/2 cup hot fudge
    • 12  maraschino cherries

    Directions

    1. 1Preheat oven to 350 degrees.
    2. 2You will need a muffin tin with 12 cups. Divide the 12 squares of cookie dough and place one into each of the muffin tin cups.
    3. 3Bake the cookies in the muffin tin for 14-16 minutes, until lightly browned and cooked throughout.
    4. 4Let the cookies cool in the muffin tin for 10 minutes. Then, loosen from the edges with a butter knife and turn out onto a cooling rack. The center of the cookies will deflate as they cool.
    5. 5Finally, construct the cookie sundaes: Place one cookie cup on each plate. Top with a small scoop of ice cream (I use a cookie scoop, which is a little over 1 1/2 tablespoon of ice cream). Drizzle the hot fudge or caramel sauce over each sundae. Then, top with a maraschino cherry and serve.

    Categories: Desserts, Frozen Desserts, 30 Minutes Or Less, American

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