Chocolate Chip Cookie Bowls

Chocolate Chip Cookie Bowls

Using your favorite chocolate chip cookie recipe, form the bowl on the bottom of a muffin tin and bake. Then just let cool and fill the bowls with Chocolate Chip ice cream and serve your family’s new favorite sundae!


  • DREYER’S GRAND Chocolate Chip ice cream or SLOW CHURNED® Chocolate Chip light ice cream
  • Chocolate chip cookie dough (made from your favorite recipe, we used this recipe: Best Chocolate Chip Cookies)
  • Consider using mini chips, or mini M & M’s instead of regular size chips for a more even texture and baking
  • Muffin tin


  • Whip up some cookie dough using your favorite chocolate chip cookie recipe. Split the batch of dough into two equal portions.
  • Roll out the first portion with a rolling pin and cut into circles slightly larger than the bottom of each hole in the muffin tin.
  • Roll the second portion into 12 small balls.
  • Mold your cookie bowls around an upside-down muffin tin. We recommend creating a base by placing a small ball of cookie dough on top of each cup, then wrapping with a circular cutout of flattened cookie dough.
  • Bake according to your favorite cookie recipe instructions and let cookie bowls cool.
  • Add scoops of ice cream, and get ready to smile! (We also like to drizzle some hot fudge over the cookie bowls!)
Images and Recipe from Dreyer’s Grand Ice Cream

Ninja Tips!

  • You can do this with just about any cookie dough you’d like! I avoid using cookie recipes that spread flat on the pan when baked as cookies. They bake too thin for the cookie bowl. I like to use a thicker cookie recipe.
  • Add flour to your cookie recipe if the bowls are too thin
  • Let the bowls completely cool before trying to remove them
  • If the corners of the bowls cook together, separate and shape them a little bit right when they come out of the oven and let them cool that way (I use a knife and a spoon to gently go around the corners at the base if my cup was too big. I then let them cool until they are ready to remove.)

Our Favorite Hot Fudge Recipe

  • Combine 1/2 C. Hershey’s Cocoa and 3/4 C. sugar in sauce pan
  • Blend in 2/3 C. evaporated milk and 1/3 C. light corn syrup
  • Cook over medium heat, stirring constantly, until mixture boils
  • Boil and stir for 1 minute
  • Remove from heat
  • Stir in 1/3 C. butter and 1 tsp. vanilla
  • Serve warm

(also stores well and is delicious by the spoon-full from the refrigerator!)