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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.
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.
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.
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Butter Pecan Ice Cream Sundaes in an Oatmeal Cookie Cup
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.
Nicole Lindstrom | Simply Happenstance
Who wouldn’t love this dessert!!! Yum a win win from top to bottom, love this!
2 Sisters Recipes
Barbara you’re the best! What a great idea- using an oatmeal “cup” to hold the ice cream, YUM!!
Love it! xxoo
Mique
Oh my goodness- these look divine Barbara!
Maria
The perfect dessert!
Maureen | Orgasmic Chef
I’m in love 🙂
Coleens Recipes
I am SO READY for that virtual cookie exchange, what a GREAT idea.
Lana @ Never Enough Thyme
What a really wonderful idea. I’m really anxious to try this!
Brenda @ a farmgirl's dabbles
What an awesome sundae – love the oatmeal cookie cups!!
My Inner Chick
The dessert of the Goddesses! WOW. xx
Shikha @ Shikha la mode
I’m obsessed with muffin tins and making things look cute and pretty. Love this!
Katrina @ Warm Vanilla Sugar
Oh my goodness! This looks perfect!
Lorraine @ Not Quite Nigella
This looks wonderful mum! I love the idea of serving this to guests and it looks really straightforward to do! 😀 xxx
Emily
This is all kinds of awesome in one dessert!
Kathy - Panini Happy
Mmmm, Barbara!! You’re speaking my language with these!! 🙂
Diane {Created by Diane}
oh these look so great, I love that they have butter pecan ice cream too 🙂
Amanda
Holy smokes, these look good!!! I just printed to add to my holiday baking list! Thank you so much!
Melissa B
These look so yummy and…Easy to make!
Pinning to my Dessert board!
jane maynard
those look like heaven! not much better than cookies and ice cream, and love that cookie as the cup!
Jocelyn (Grandbaby Cakes)
Gosh those look so incredible! Can I have that for breakfast?
Rosa
Oh, heavenly! That is such an exquisite dessert.
Cheers,
Rosa