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Cookie Cup Sundaes

scaron Recipe by

Cookie Cup Sundaes

These sundaes are fun, festive and perfectly portioned. Plus they are easy enough to make any day of the week. 12

(0 comments)
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 0

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 Preheat oven to 350 degrees.
  • 2 You 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 Bake the cookies in the muffin tin for 14-16 minutes, until lightly browned and cooked throughout.
  • 4 Let 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 Finally, 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.

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