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–+ servings
ice cream sandwich cookie cups

Ice Cream Sandwich Chocolate Chip Cookie Cups

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 2 muffin tin 12-cup each
  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Cookie scoop 2-tablespoon size
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 small offset spatula or spoon
  • 1 plastic wrap roll

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cup semisweet chocolate chips
  • 1 1/2 pint vanilla ice cream slightly softened
  • 1/4 cup mini chocolate chips optional topping
  • 2 tablespoon rainbow sprinkles optional topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
  • In a mixing bowl whisk together flour, baking soda, and salt, then set aside.
  • In a separate bowl beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes.
  • Beat in the eggs one at a time, then mix in vanilla until smooth.
  • Add the dry ingredients to the wet and mix on low just until combined.
  • Fold in the semisweet chocolate chips with a spatula.
  • Using a cookie scoop, portion about 2 tablespoons of dough into each muffin cup and press up the sides to form a shallow cup.
  • Bake for 10–12 minutes until the edges are golden and centers are just set.
  • Remove from the oven and immediately use the back of a spoon to gently press the centers to deepen the cup.
  • Cool in the pan for 10 minutes, then transfer cookie cups to a wire rack to cool completely.
  • Line a second muffin tin with plastic wrap, allowing overhang for easy lifting.
  • Scoop 2 tablespoons of slightly softened vanilla ice cream into each lined cup and smooth the tops.
  • Freeze the ice cream portions for 20–30 minutes until firm but not rock hard.
  • To assemble, nestle an ice cream puck into each cooled cookie cup and press lightly to adhere.
  • Sprinkle tops with mini chocolate chips or sprinkles if using, then serve immediately or freeze covered until ready to serve.

Notes

For neat edges, slightly underbake the cookie cups so they remain chewy as they cool; they will firm up more in the pan and in the freezer. If the dough sticks to your fingers while shaping, dampen your fingertips or use a small piece of parchment to press. Flavor swaps are easy—try chocolate or cookies-and-cream ice cream, add chopped nuts to the dough, or drizzle cups with melted chocolate after assembly. To make ahead, store baked cups airtight at room temperature up to 2 days and keep the ice cream pucks frozen separately; assemble just before serving. If you don’t have two muffin tins, freeze ice cream in a parchment-lined loaf pan and cut into squares to fit.
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