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Tiny Hot Fudge Sundae Cups


Tiny Hot Fudge Sundae Cups

Tiny Hot Fudge Sundae Cups

Yield

Makes 3 dozen sundae cups

Ingredients

1 package (18 ounces) refrigerated sugar cookie dough
1/3 cup unsweetened cocoa powder
5 to 7 cups vanilla ice cream
Hot fudge ice cream topping, colored sprinkles and aerosol whipped cream
9 maraschino cherries, cut into quarters

Preparation

  1. Preheat oven to 350°F. Spray outsides of 36 mini (1-3/4-inch) muffin pan cups with nonstick cooking spray. Let dough stand at room temperature about 15 minutes.
  2. Combine dough and cocoa in large bowl; beat until well blended. Divide dough into 36 equal pieces; shape each piece over outside of prepared muffin pan cup. Bake 10 to 12 minutes or until set. Cool on pans 10 minutes. Remove cups from pans; cool completely on wire racks.
  3. Fill each cooled cookie cup with 2 to 3 tablespoons ice cream. Drizzle with hot fudge sauce; top with sprinkles. Garnish each sundae cup with whipped cream and cherry quarter.

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