These ice cream cookie cups are so fun for parties, summer barbecues with family and friends, or when craving a sweet treat. Imagine a hot summer day and this warm, gooey chocolate chip cookie paired with cool, creamy ice cream in your hands. It’s a timeless dessert that’s sure to please everyone! Much like my Cookie Ice Cream Sandwiches, my Mini Chocolate Chip Cookies, and my Sheet Pan Chocolate Chip Cookies.
Butter: Ensure the butter is at room temperature for easier creaming with sugar, which helps create a tender and chewy texture. Sugars: I like to use both brown and granulated. Granulated sugar contributes to the crispness of the cookie, while brown sugar adds chewiness and a rich, caramel-like flavor. Flour: I use all-purpose flour; I have not tested this recipe with other flour varieties. Measure it correctly using the spoon-and-level method to avoid dense cookies. Egg: The egg adds moisture and acts as a binding agent, contributing to the cookie’s structure. Pudding mix: as mentioned above, the pudding mix helps create a softer and chewier cookie. I used a vanilla instant pudding mix for this recipe. Feel free to leave the pudding mix out and use more flour in its place. Mini chocolate chips: Mini semi-sweet chocolate chips are perfect for these cookie cups, ensuring you get chocolate in every bite. Other ingredients needed: salt, baking soda, baking powder, and vanilla extract.
