Prep Time
5 Mins
Cook Time
30 Mins
Cool Time
5 Mins
Yield
Makes 6 servings

We liked the cookie cups soft, but for a more crisp cookie increase the bake time.

How to Make It

Step 1

Place each cookie dough round into a lightly greased 8-oz. ramekin or individual soufflé dish.

Step 2

Bake at 350° for 25 to 30 minutes or until cookies are lightly browned. Let cool 5 minutes. Scoop vanilla ice cream into each ramekin, and top sundaes with desired toppings. Serve immediately.

Step 3

Note: For testing purposes only, we used half of an 18-oz. package of Pillsbury Ready to Bake Peanut Butter Cup Cookies.

Ratings & Reviews

JohannaH's Review

JohannaH
April 30, 2011
Had family in town and this was the easiest and tastiest dessert that both young and old enjoyed! Make sure you use the "Big" cookies. The package comes with 12 cookies instead of the smaller 24 cookie package. Everyone thought it was especially fun to have his/her own ramekin dish each. We used the peanut butter cup cookies that the recipe calls for and the family is excited to try them again SOON (like, tomorrow?!?) with regular chocolate chip cookies.