Chocolate Chip Cookie Cups

Chocolate Chip Cookie Cups with Ice Cream and Chocolate Sauce - An Oregon Cottage

I first made these delicious chocolate chip cookie cups years ago for a dinner and our guests were completely impressed with the “ice cream bowl made from a chocolate chip cookie!” Little did they know it took about 10 minutes to prepare – and that I baked them way in advance which made the dessert easy to pull together while we visited.

Chocolate Chip Cookie Cups a la Mode - An Oregon Cottage

I suppose I could’ve titled this confection “chocolate chip cookie a la mode” since it’s that, too – the cup shape of the cookie pretty much demands a scoop of ice cream. It’s waiting – no, begging for it. Don’t believe me? Look at this:

Chocolate Chip Cookie Cups Fresh From Oven and Cooled - An Oregon Cottage

Fresh out of the over, the cookie cups look nice and puffy, but as they cool the centers sink – just like they’re supposed to! And that indentation just screams, “put ice cream here,” don’t you think? It makes a perfect little bowl for a scoop of vanilla or whatever flavor you’d like with your cookie.

Chocolate Chip Cookie Cups - An Oregon Cottage

And drizzled with homemade chocolate syrup, it makes such a pretty presentation – your guests and family will never realize it’s just a cookie with ice cream plopped on top. Easy? Check. Fun? Absolutely. Special? That, too. Best of all? Yummy.


Chocolate Chip Cookie Cups

  • 1/2 c. butter, melted
  • 3/4 c. brown sugar
  • 1 egg
  • 1-1/2 tsp. vanilla
  • 1 c. whole wheat pastry flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 c. chocolate chips (preferably dark)
  • ice cream & chocolate sauce for serving (I use this easy homemade chocolate syrup)
  1. Heat oven to 350 degrees. Butter the bottoms of 12 regular-sized muffin cups and set aside.
  2. Mix melted butter and sugar together. Stir in egg and vanilla until fully incorporated.
  3. Add flour, soda and salt and mix. Stir in chocolate chips.
  4. Divide batter evenly between the muffin cups (each should be about 1/2 full) – no need to smooth out, they’ll level as they bake.
  5. Bake 10-12 minutes until lightly brown and puffy.
  6. Cool in tin 30 minutes to 1 hour until the cookie cups centers have sunk, creating the ‘cup’ for ice cream. Remove cups from tin, loosening with a knife or thin spatula, and continue cooling on a wire rack.
  7. Serve with a scoop of ice cream drizzled with chocolate syrup.

Makes 12 cookie cups

Note: The cups freeze beautifully – take out in the morning to thaw for an evening meal.



  1. says

    These look so good. We do something similar for Christmas. I use mini muffin tins and when the cookies come out of the oven we sink a frozen mini peanut butter cup into them. I’ll have to try these next time we have ice cream.

  2. says

    hhhmmm! Those look yummy! Question: In your photo you have mason jars of milk with a straws. What kind of a lid are you using to allow a straw to come through?

    • says

      Aren’t those the coolest lids, Diane? I love them! I bought them about a year ago through a flash sale site – it was either Decor Steals or Antique Farmhouse, I can’t remember which now (though I’m leaning towards Decor Steals….). Bummer getting old, ha! :)

  3. Barbara says

    Made these for friends on Saturday night. I didn’t get quite as pronounced an indentation, but everyone loved them anyways.



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