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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


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


  • 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.