Hot Fudge Sundae Sugar Cookie Cups

Raven Higheagle


I teach a cooking class at a local nursing home once a week. Basically, I cook and the elderly people eat! Each week I ask what they want for the next week.
Last time they said something with ice cream. So this is what I've come up with...And these are soooooo easy.
The base are simple sugar cookies. NO chilling required (yes!) and NO rolling needed (double yes!) You press the dough into mini muffin pan and up the sides, what you end up with are little cups. The cups are filled with caramel, topped with ice cream and whatever they want. Easy Peesy!!


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Makes 24 Cookie Cups
45 Min
20 Min


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1/2 c
white sugar
1/2 c
butter, at room temperature (not melted)
1 large
egg yolk, at room temperature, (reserve whites for another recipe)
1 tsp
pure vanilla extract
1/2 tsp
almond extract
1 1/4 c
all-purpose white flour
1 1/2 tsp
baking powder
1 pinch


4 Tbsp
1/2 c
brown sugar, packed
1/3 c
heavy whipping cream (not whipped)
3/4 tsp
pure vanilla extract


vanilla ice cream
chocolate syrup
miniature chocolate chips
maraschino cherries
crushed up candy bars
chopped pecans
mini chocolate candies
more caramel sauce.
whipped topping

How to Make Hot Fudge Sundae Sugar Cookie Cups


  • 1Preheat the oven to 350 degrees and lightly grease a miniature muffin tin.
  • 2Cream together the sugar and butter until light and fluffy.
  • 3Beat in the egg yolk (must be a large egg yolk), vanilla, and almond extract
  • 4In a separate bowl combine the flour, baking powder, and salt.
  • 5Slowly add the dry to the wet ingredients.
  • 6If the dough is too wet, add more flour (a tablespoon at a time) until the dough pulls away from the sides.
  • 7Roll balls of dough that will fill the miniature muffin tin 3/4ths the way full.
  • 8Press into the muffin tin and slightly indent the center and press the dough up the sides.
  • 9Bake for 8-10 minutes or until the tops are lightly browned.
  • 10Remove and press the centers down deeply with a teaspoon measuring spoon.
  • 11Allow to cool for 3-4 minutes and then gently twist the top until the cookie comes out.
  • 12Let cool completely. (Put in the freezer if you want to serve these immediately)
  • 13Caramel Sauce:
    In a small saucepan over medium-low heat, combine the butter and brown sugar.
  • 14Stir until the butter is completely melted and the brown sugar is well combined.
  • 15Stir in the heavy whipping cream and continue to stir until completely combined. Add in the vanilla.
  • 16Remove from heat (it will thicken as it cools) and place in a resealable container in the fridge.
  • 17Putting it together:
    Fill the cooled cookies with the cooled caramel.
  • 18Using a cookie scoop, scoop out ice cream and place it on top of the cooled caramel.
  • 19Garnish your cookie cups as desired.

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