Million Dollar Mini Ice Cream Cookie Cups

I’m always amazed when I hear that someone has won a million dollars for coming up with a recipe…especially when it’s as simple as this one!  I mean, who among us, couldn’t have come up with this cute idea for a dessert? The 2010 Pillsbury Bake Off  winner actually won a million dollars for doing just that!

There are so many variations you could do here. I’ve used chocolate chip cookie dough instead of sugar cookie and filled it with coffee flavored ice cream, drizzled with a little Kahlua and topped with a chocolate covered coffee bean for an adult dinner party.  Instead of nuts, you could also use toffee bits, crushed butterfinger, oreo cookies, coconut or any candy bar you like.  Instead of jam, you could use lemon curd or caramel…think outside the box, and use your imagination! These are so much fun for kid parties, but adults love them as well!

Mini Ice Cream Cookie Cups

Mini Ice Cream Cookie Cups

Million Dollar Mini Ice Cream Cookie Cups

slightly adapted from:


  • 1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
  • 4 teaspoons sugar
  • 1/3 cup finely chopped nuts (I used walnuts)
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup seedless raspberry jam
  • 1 1/2 cups ice cream, softened
  • 24 fresh raspberries


Preheat oven to 350°.
Spray 24 mini muffin cups with non-stick cooking spray. Place 1 cookie dough round in each muffin cup, and bake 15 minutes or until golden brown.
Place 2 teaspoons sugar in a small bowl. Dip the end of a wooden spoon handle in the sugar, and carefully press into center of each cookie to make a 1-inch wide indentation. Cool completely in pan, about 20 minutes.

In another small bowl, mix the walnuts and remaining 2 teaspoons sugar; set aside. In a small microwavable bowl, microwave chocolate chips uncovered on high 30 to 60 seconds, stirring after 30 seconds, until smooth.

Run a knife around edges of cups to loosen, and gently remove from pan. Dip the rim of each cup into the melted chocolate then into the nut mixture. Place nut side up on cookie sheet.
In another small microwavable bowl, microwave jam uncovered on high about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup, then freeze the cups about 5 minutes or until chocolate is set. Spoon ice cream into cups, using a small cookie scoop or measuring tablespoon. Top each cup with a fresh raspberry, and serve immediately.
Liz’s Tidbits:
Be careful not to over bake the cookies, or they will get very hard when cooled. They’re easier to eat if slightly soft.
To make ahead, prepare cookie cups through dipping in chocolate and nuts. Store covered up to 2 days at room temperature, and when ready to serve, fill with jam, ice cream and top with raspberry.

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