Ice cream sundae cookie cups made with chocolate peanut butter mini cookie cups filled with ice cream and topped with sundae toppings.
What could be more fun than mini ice cream sundaes served in a chocolate peanut butter cookie dish?! These ice cream sunday cookie cups are mini muffin size. The cookie cups are really good. They are dense and have a little crunch on the outside but are perfectly chewy inside. They store well and you can even freeze them like you’d freeze cookies.
You can fill the cookie cups with your favorite ice cream. Then top with sundae toppingss. The cookie cups are amazing with vanilla ice cream. It’s a nice combination, especially with the ganache, or you can use hot fudge.
This recipe makes 48, mini muffin size desserts so you definitely have enough for a crowd. They are great for parties and potlucks.
Chocolate Peanut Butter Cookie Cup Ingredients:
- All purpose flour – unbleached preferred
- Unsweetened baking cocoa
- Baking soda
- White sugar
- Butter, softened
- Creamy peanut butter
- Vanilla extract (check out our homemade vanilla extract recipe. It’s so easy to make!)
How to Make Chocolate Peanut Butter Cookie Cups:
Preheat your oven to 350 degrees. In a small mixing bowl, whisk together flour, baking cocoa, baking soda and salt. Set aside.
In another bowl, cream together sugar, butter and peanut butter. You can use a stand mixer or a hand held mixer to cream them together. Beat well until light and fluffy, scraping down the sides of the bowl halfway through beating. This should take about 5 minutes. Don’t under beat on this step. Making sure the butter and sugar gets light and fluffy is the key to great cookies.
Next, add eggs and vanilla to the peanut butter mixture and beat well. Just until the eggs are really incorporated into the butter and sugar mixture.
Now you add the dry ingredients to the wet ingredients. Carefully pour the flour mixture in the small bowl you set aside into the bowl with the dough. Mix on low slowly just until combined. Do not over beat. Scrape down the sides of the bowl and give the batter a quick stir and mix.
Now it’s time to make those cookie cups. Use a tablespoon portion cookie scoop to scoop dough into mini muffin pans. You should not need to oil the tin unless you know it is prone to sticking.
To make the cookies into cups, use a tart shaper or your thumb to press the dough into the pan. Dust the tart shaper or your thumb in cocoa powder to keep the dough from sticking.
Make sure not to skimp on the dough in the tin. Fill the mini muffin pan completely so that the cookies bake completely.
Bake the cookie cups for 8 minutes. Remove from oven and gently use the tart shaper, or your thumb, to press the dough again into the pan. Make sure the cookies are cool enough to touch but not completely cooled if using your thumb. Let the cookies set to cool completely.
Once the cookie cups are cool, make them into little sundaes. Place a scoop of vanilla ice cream into the cups. You can use the same cookie scoop from making the cookies for smaller scoops.
Put hot fudge sauce or chocolate ganache into a plastic food storage bag. The gananche on the ice cream makes it like that “shell” ice cream topping. It was liquid and then the minute it hit the ice cream it hardened into a crisp shell. Use scissors to clip the very tip. Drizzle each cookie cup with hot fudge sauce.
Finish the ice cream sundae cookie cups with some colorful sprinkles and maraschino cherries. Serve immediately or put back in the freezer until you are ready to serve.
- 2 cups flour
- 2/3 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 3/4 cup (1-1/2 sticks) butter, softened
- 1/4 cup creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla
- Preheat oven to 350.
- In a small mixing bowl, add flour, baking cocoa, baking soda and salt and mix well. Set aside.
- Add sugar, butter and peanut butter to a mixing bowl and beat well until light and fluffy, scraping down the sides of the bowl halfway through beating.
- Add eggs and vanilla and beat well.
- Carefully pour in flour mixture and slowly beat just until combined.
- Use a tablespoon portion scoop to scoop dough into mini muffin pans.
- Use a tart shaper or your thumb to press the dough into the pan.
- Bake for 8 minutes.
- Remove from oven. Let set to cool completely.
Amount Per Serving: Calories: 67Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 58mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g