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    Home » Recipes » Dessert » Cookies

    Ice Cream Sundaes in Oatmeal Cookie Cups

    Published by Melissa on December 2, 2013 | Updated June 10, 2022 | 25 Comments

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    Featured Image for post Ice Cream Sundaes in Oatmeal Cookie Cups

    Turn an ordinary oatmeal cookie in to a spectacular dessert for the holidays. A chewy oatmeal cookie cup filled with rich, creamy butter pecan ice cream then drizzled with hot caramel and sprinkled with crunchy pecans. 

    This week is cookie week on Barbara Bakes. I’ll be sharing three new cookie recipes I developed for Pillsbury the first of the week. Then on Thursday Deb, Taste & Tell, is sharing a cookie recipe for our Virtual Christmas Cookie Exchange. Then I’m ending the week with a giveaway, so be sure and stop by every day this week.

    Collage of Making Oatmeal Cookie Cups

    These luscious cookie sundaes are made with the Pillsbury Simply oatmeal cookie dough, so they’re super easy and quick to make. The Pillsbury Simple cookie dough is refrigerated cookie dough with no high fructose corn syrup, artificial flavors, colors or preservatives. You get the taste of homemade cookies in a quick, convenient pre-made dough.

    Just bake the cookies in muffin cups, then create a well in the middle of the cookie so after it cools you can fill it with ice cream.

    Butter Pecan Ice Cream Sundaes in an Oatmeal Cookie Cup from BarbaraBakes.com

    You could make these cookie cups with other refrigerated dough flavors, just change up the ice cream and toppings to match the cookie dough. The possibilities are endless.

    Featured Image for post Ice Cream Sundaes in Oatmeal Cookie Cups
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    Butter Pecan Ice Cream Sundaes in an Oatmeal Cookie Cup

    Prep Time5 mins
    Cook Time18 mins
    Total Time23 mins
    Course: Cookies
    Servings: 12 sundaes
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 1 package Pillsbury Simply Oatmeal refrigerated cookie dough
    • ¼ cup sugar
    • Butter Pecan Ice Cream
    • Caramel Ice Cream Topping
    • Pecans chopped

    Instructions

    • Heat oven to 350°
    • Place sugar on a plate or in a shallow bowl. Take a piece of cookie dough and coat both sides of the cookie dough with the sugar. Flatten it to the size of the bottom of a muffin tin.
    • Put each flatten cookie into the bottom of a greased muffin tin.
    • Bake 14 minutes until edges are browned. Remove from oven and using small glass cup or the end of a wooden spoon handle, make a well in the center of each cookie. Return to the oven and bake for an additional 4 minutes, or until cookies are firm.
    • Remove from oven and let cool completely before removing the cookies from the muffin tin. Gently run a butter knife around the edges of the cookie to loosen it before removing the cookies.

    Disclosure: This post is sponsored by Pillsbury, but all opinions expressed are always my own.

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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Nutmeg Nanny

      December 08, 2013 at 7:47 am

      I am swooning over these! What an amazing idea, I am dying to get my hands on this

      Reply
    2. Kim Beaulieu

      December 04, 2013 at 11:25 am

      What a great way to use cookie cups. I need to try this asap. And the photos just make me want to dive in head first.

      Reply
    3. Pamela @ Brooklyn Farm Girl

      December 03, 2013 at 10:08 am

      This looks just about perfect!

      Reply
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