Chocolate Chip Cookie Sundae – a delicious recipe with Chocolate, Vanilla Ice Cream, Chocolate Syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In 10 oz. custard cups or other small ovensafe dishes, flatten the cookies out in the bottom of your dish. You'll be serving this in the same dish so I don't suggest spraying it with cooking spray. Plus, if you use glass you won't experience any sticking and you'll be digging it out with a spoon. All will be fine if you don't grease the dish.
2
Bake according to the directions on the cookie package, but be aware that if you're piling 4 cookies together it will probably take longer that 8-11 minutes. Don't bake them till they are all the way done, that's never good. Bake them till they have about two minutes left (use your own judgment here, you know what cookies are supposed to look like), open the door and turn the oven off. I do this with almost everything I bake. You can leave it in the cooling oven for 5 more minutes. This allows things to settle without abruptly being done. Love your food, love it.
3
After 5 minutes in the warm oven, pull them out and let them sit for another 10 -15 minutes. This will allow the dishes to cool down so you don't have to burn yourself trying to eat them.
4
Directly on top, scoop the ice cream, and then garnish with the chocolate syrup.
5
Serve warm.
653
kcal
Calories
32
g
Fat
66
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 4 whole Break And Bake Chocolate Chip Cookies, 1/2 cups Vanilla Ice Cream, 1 Tablespoon Chocolate Syrup.
Yes, Chocolate Chip Cookie Sundae falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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