Ice Cream Sundae Cookie Bites

Don’t you love a dessert two-fer?  When you get two awesome desserts in one bite!  These Ice Cream Sundae Cookie Bites are magnificent with a cookie base and sundae toppings.  There just might not be a better combination.

I have been in Chicago for the last week and while the weather there wasn’t great.  The weather at home is nice and warm! Just how summer is supposed to be.

The only thing to make the summer even better are these Ice Cream Sundae Cookie Bites.  Sweet friends…you all know {and are probably sick of} my love of cookies. Combine that with my infatuation for ice cream and forget about it!  I might not leave the house all summer. If you need me, I will be in my backyard eating these cookies.

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You could make these babies in a regular sized muffin pan and I won’t hold it against you.  I however, think that making them in a mini muffin pan is the only way to go.

There is just something about them being so small.  I can’t decide if it is because they remind me of eating a bon bon {which I have never done} and that makes me feel sophisticated or that I can eat 10 {ish} and somehow justify it in my mind.  Either way just trust me and go mini.

Starting with a cake mix cookie is always a good idea, you can see all of my tip for making them here.

Ice Cream Sundae Cookie Bite Cake Mix Cookie Dough

The cookie base is cake mix, a stick of softened butter and two eggs.  Using a hand mixer to combine the ingredients makes it quick but you could mix them together by hand.

The dough will be thick and sticky but that is exactly how it should be.

Using a small cookie scoop, put a mound of dough into greased mini muffin cups.  Pat them down with your fingers to make them level.

Bake for 8-9 minutes.  NOTE:  You don’t want to over bake them.  The cups may seem under baked but they will set up as they cool.  They will have a little indention in the middle and that will hold the ice cream scoop.

Ice Cream Sundae Cookie Bite Assembly

Spread a 1/4-1/2 teaspoon of Magic Shell over the top and on the sides of the cookie.  Working fast {so that it doesn’t dry}, dip the top of the cookie in the chopped peanuts.  You want the edges to be covered.  

Once the chocolate is set, {using the same small ice cream scoop} scoop ice cream onto cookie.  Drizzle more Magic Shell onto the top of each scoop.  Top with additional chopped peanuts.  NOTE:  Be sure to work one cookie at a time.  Put each cookie into the freezer once finished.

While the chocolate is still wet, top with maraschino cherry that has it’s stem.

What makes a sundae a sundae?

A sundae is an ice cream dessert.  Typically you will find them with one or more scoops of ice cream topped with sauce or syrup.  In most cases other toppings including sprinkles, whipped cream, marshmallows, peanuts, maraschino cherries, or other fruits are served on top.

But don’t stop with chopped peanuts, sundae toppings can be whatever you want them to be.  When I was poking around the web looking for what was “right”, there wasn’t a definite answer.  I love that because then you can go topping wild and let your creativity be your guide.

When I think of an ice cream sundae however, I think of chocolate sauce, peanuts and cherry.  When I asked my girls, they thought they had sprinkles. Who knows, all I can tell you is that either way is pure bliss.

Do you want to try some other great ice cream desserts?  These recipes are awesome…

• Twix Icebox Cake
• Caramel Drumstick Ice Cream Pie
• Chocolate Chip Skillet Pizookie

Ice Cream Sundae Cookie Bites

Cake mix cookie cups are turned into an ice cream sundae with ice cream, chocolate and other fun toppings.

Course: Dessert

Author: June Albertson-Dick

Servings: 36 cookie bites

4.50 from 2 votes

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Ingredients

• 1 box white cake mix
• 2 eggs
• 1 stick butter {softened}
• 1/2 cup Magic Shell Chocolate {I used Smuckers}
• 1/4 cup peanuts {finely chopped} *optional
• 1/4 cup rainbow sprinkles *optional
• 2 cups vanilla ice cream
• 36 maraschino cherries with the stem

Instructions

• Preheat oven to 350°. Prepare mini muffin pan by spraying each cup with a generous amount of non-stick cooking spray.
• Pour white cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add eggs and softened butter to the cake mix and combine with a hand held mixer until dough is thick and sticky.
• Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down. Bake cookies for 8-9 minutes or until the edges are golden brown and the top is indenting slightly.
• Run a knife around the edge of each cookie and let them set at room temperature to cool for 10 minutes. Once cooled, remove cookies from the pan. If you want a larger indention in the middle, then use your finger to press down.
• To assemble to the cookie bites, pour about a 1/4-1/2 tsp. of magic shell chocolate into the indention of a cookie. Working one at a time {because the chocolate sets up fast}, spread the chocolate to cover the bottom of the cookie indention and around the top of the cookie. While the chocolate is still wet, turn the cookie over into the peanuts or the sprinkles to make a ring around the outer edge. Using the same scoop that we used for cookies, scoop vanilla ice cream and put one scoop into each indention. Top with an additional drizzle of magic shell chocolate and peanuts or sprinkles. Then finally, press a maraschino cherry onto the top of the sundae. Making sure that it sticks to the chocolate. Store completed cookies in the freezer while you are working on others. Continue until all of the cookies are completed.
• Serve immediately or store in an airtight container in the freezer for up to a week.

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