These mini chocolate chip cookie sundaes (or pizookies as we call them) are a chocolate chip cookie baked in individual ramekins or mini pie tins, and topped with ice cream. They're the simplest way to enjoy a warm cookie and ice cream without being too messy and perfect to make for any amount of people.
Mini chocolate chip cookie sundaes are a Sunday night tradition at our house. I love it because I can prep the cookie dough ahead of time and have it ready. I'll bake as many as needed each night and pull out all our ice cream so my kids can top it with whatever they're feeling like that night.
For other cookie recipes, try my snickerdoodles cookies, peanut butter cookies or my inside out cookies.
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Why You Will Love This Recipe
- Easy: These cookies are quick to prep and throw in the oven for an easy dessert.
- Variety: You can mix and match with a variety of cookie dough and ice cream flavors.
- Perfect for Crowds: We love serving these when people come over because you can bake a lot at a time.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I use salted butter in all my baking, but unsalted works great too.
- Sugars: You will use both brown and granulated sugar for these cookie sundaes.
- Chocolate: I love using a mix of milk chocolate and semi-sweet, but feel free to get creative, or use whatever you have on hand.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla and mix again.
- Step 2: Slowly mix in baking powder, baking soda, salt and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Step 3: Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Stir the chocolate chunks and chips into the dough until combined.
- Step 4: Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. Place a single cookie dough ball in a ramekin (mine are 8 oz) or small pie tin. Place all the ramekins on a cookie sheet to easily put in and out of the oven.
- Step 5: Bake the pizookies for 16-18 minutes or until a light golden brown around the edges. Allow to cool until the ramekins are warm, or you can comfortably hold with your hands.
- Step 6: Top each cookie with a scoop of ice cream.
Expert Baking Tips
- If you're making this recipe of dough, but only need a few pizookies just freeze the remaining cookie dough balls for future use, and your future self will thank you!
- Get creative with any flavor cookie dough and ice cream that sounds good!
- I love to prep the cookie dough balls and keep them stored in my freezer at all times. That way when you have a craving you can make as many pizookies as needed. Sometimes it's just my husband and I having one, sometimes it's my whole family.
- I buy disposable mini pie tins so when I'm serving these to a crowd it's an easy dessert to bake, serve and toss the containers instead of having to wash dishes.
FAQ
Can I bake these ahead of time?
Yes you can, but I do think it tastes best when the cookie is still warm and the ice cream starts to melt just a bit.
Can I bake these in an air fryer?
Yes, bake at 330 degrees for 10-12 minutes.
Can I make these gluten free?
Yes, just make sure to use a gluten free 1:1 flour and a gluten free ice cream flavor such as vanilla.
Other Popular Recipes to Try
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Mini Chocolate Chip Cookie Sundae
These mini chocolate chip cookie sundaes (or pizookies as we call them) are a chocolate chip cookie baked in individual ramekins or mini pie tins, and topped with ice cream. They're the simplest way to enjoy a warm cookie and ice cream without being too messy and perfect to make for any amount of people.
Ingredients
- ½ cup (113.5 g) butter room temperature
- ¾ cups (165 g) packed brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1½ cups (210 g) all-purpose flour
- ¾ cup (87.5 g) chopped milk chocolate
- ½ cup (90 g) semi sweet chocolate chips
- any ice cream for topping
Instructions
- Preheat your oven to 350. Pull out as many ramekins as needed for baking.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla and mix again.
- Slowly mix in baking powder, baking soda, salt and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Chop up the chocolate bar into chunks, trying to keep some large and some small for different variants of melty chocolate puddles. Stir the chocolate chunks and chips into the dough until combined.
- Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop. Place a single cookie dough ball in a ramekin (mine are 8 oz) or small pie tin. Place all the ramekins on a cookie sheet to easily put in and out of the oven.
- Bake the pizookies for 16-18 minutes or until a light golden brown around the edges. Allow to cool until the ramekins are warm, or you can comfortably hold with your hands.
- Top each cookie with a scoop of ice cream.
Notes
If you're making this recipe of dough, but only need a few pizookies just freeze the remaining cookie dough balls for future use, and your future self will thank you!
I love to prep the cookie dough balls and keep them stored in my freezer at all times. That way when you have a craving you can make as many pizookies as needed. Sometimes it's just my husband and I having one, sometimes it's my whole family.
I buy disposable mini pie tins so when I'm serving these to a crowd it's an easy dessert to bake, serve and toss the containers instead of having to wash dishes.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don't have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 338kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 44mgSodium: 280mgPotassium: 129mgFiber: 2gSugar: 29gVitamin A: 315IUCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!
Bailey
The best dessert ever!!! So easy and perfect!
Sandy
These are a perfect treat to have on hand when a craving hits. They are easy to make and so customizable! So good!
Kathy
What is the cooking instructions from frozen? Do you cook them frozen? Or do you thaw them out?
Brooke Homec
you can bake from frozen.. just add an extra minute or two depending on how many you bake at a time!
Brandy Powell
How many ounces or grams of dough do you put in a ramekin?
Erin Hermsen
This was delicious! We had to improvise with a mini loaf pan and some tinfoil, but they still turned out amazing. I added some flaked sea salt to the top when they were just about done baking. The family requested this get added to our dessert rotation and that I stock the freezer with the dough!
Brooke Homec
Yay! So glad they made the rotation.. that is the best review I can get!☺️
Chelsey
I’ve made this a few times now and they are absolute favorite! I made this for a crowd recently and everyone was raving about them!
Jean
These are so so good! I’ve made them so many times and keep frozen cookie dough balls in the freezer at all times. I made this as a dessert for a crowd and everyone was raving about it.
Donna Cusimano
These look fabulous. Have you ever tried with Gluten free flour ?
Brooke Homec
Yes! They work great!!
Donna Cusimano
Thank you. I will try gf
SHERRI Wilson
Is the original ingredients list for 6 (8oz) ramekins?
Thank you!
Brooke Homec
No, it's for 10.
Sherri Wilson
Oh My Gosh! This one goes in the rotation! A big thumbs up from my entire family last night. I used pasteurized eggs so we wouldn't have to worry about making sure they were super done. The incredible chocolately, gooey goodness with the scoop of vanilla ice cream was fabulous! Love this one! (I used 8oz ramekins. Fiesta has some beautiful ones!)