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Ice Cream Float Chocolate Chip Cookie Cups

Ice Cream Float Chocolate Chip Cookie Cups

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 20 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 2 Mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 standard 12-cup muffin tin
  • 1 Cookie scoop or tablespoon
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 small glass or shot glass for shaping cups
  • 1 wire rack or tray for assembling floats

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup semisweet chocolate chips
  • 12 small scoops vanilla ice cream
  • 1 1/2 cups cold cola or root beer
  • 1/2 cup whipped cream optional
  • 12 maraschino cherries optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a standard 12-cup muffin tin.
  • In a mixing bowl cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla extract until combined.
  • In a separate bowl whisk together the flour, baking soda, and salt.
  • Add the dry ingredients to the wet and mix on low just until a dough forms.
  • Fold in the chocolate chips with a spatula.
  • Scoop about 1 1/2 tablespoons of dough into each muffin cup and press it up the sides and bottom to form a shallow well.
  • Bake for 10–12 minutes until the edges are golden and the centers are set but still soft.
  • Remove from the oven and immediately press the center of each cookie with a small glass or shot glass to deepen the cup.
  • Let the cookie cups cool in the pan for 10 minutes, then carefully loosen and transfer to a cooling rack to cool completely.
  • Once fully cooled, add one small scoop of vanilla ice cream to each cookie cup.
  • Right before serving, pour 2 tablespoons of cold cola or root beer over each ice cream scoop to create a mini float.
  • Top with whipped cream and a cherry if desired and serve immediately.

Notes

Chill the shaped dough in the muffin tin for 10 minutes before baking if your kitchen is warm to help the cups keep their shape. If the cups puff too much, repress with a glass as soon as they come out of the oven. Let the cookie cups cool completely so the ice cream doesn’t melt on contact and cause leaks. Use mini chocolate chips for a smoother cup interior that’s easier to press. For sturdier cups, replace 2 tablespoons of butter with 2 tablespoons of milk or dark chocolate melted and cooled, or add 1 tablespoon cornstarch to the dry ingredients. You can bake the cups a day ahead and store them airtight; assemble the floats just before serving for the best fizz and texture.
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