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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
Servings 36 cookie bites

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

  1. Preheat oven to 350°. Prepare mini muffin pan by spraying each cup with a generous amount of non-stick cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve immediately or store in an airtight container in the freezer for up to a week.