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Cookie Cup Sundaes

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  • Prep 5 min
  • Total 30 min
  • Servings 12
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These sundaes are fun, festive and perfectly portioned. Plus they are easy enough to make any day of the week.
by: Sarah Walker Caron
Updated Apr 29, 2021
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  • 1 (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Chocolate Chip Cookie Dough (12 Count)
  • Vanilla bean ice cream (about 3 cups)
  • 1/2 cup hot fudge
  • 12 maraschino cherries


  • 1
    Preheat oven to 350°F.
  • 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.

Nutrition Information

No nutrition information available for this recipe
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