We’ve had a crazy round of heatwaves in San Diego this month, so when it came time for my latest Baker’s Dozen recipe for Krusteaz, it felt like a good time to whip something up that was both sweet AND cool. So between that and my current affinity for mini desserts (they look cute + make it easy to justify eating more than one!), these yummy Mini Snickerdoodle Caramel Sundaes came to be… and then proceeded to disappear quickly after, if you know what I mean. ;)
You can find the full, print-friendly recipe over on the Krusteaz site, but I also wanted to share a visual tutorial for the cookie cups, because they’re surprisingly easy to make and just might be your new favorite thing! I mean, just think of all the fun things you can spoon into these tasty little gems!
I used a mini muffin tin for this recipe/tutorial, but tested out a regular size muffin tin too. (Simply double the amount of dough per cup for a regular muffin tin.)
MAKING THE COOKIE CUPS
You want your cookie cups to bake up evenly, which means being extra precise with the dough. I’m usually an eyeball-it sort of girl for regular cookies, but I actually used a measuring spoon for these… just make sure the scoop is level, then run your finger around the inside edge to quickly scoop it out.
Next, roll the Tbsp of dough into a ball, then coat it with the cinnamon-sugar mix included in the cookie mix box:
Place the dough ball into the mini muffin tin and pat it down with the back of a teaspoon:
Once the pan is full, pop it in the oven. Don’t worry if the cookies rise up to a level state in the oven… they will sink down in the center after you pull them out of the oven.
To get a deeper “cup” form to fill with extra goodness, though, gently press a small cylinder container (such as a medicine cup) into the center of each cookie cup while the cookies are still hot. If you wait until they’re cool to do this, the cookie cups will crack more.
Let the cookies cool completely before popping them out of the pan. Now you’re ready to turn them into ice cream sundaes!
ASSEMBLING THE SUNDAES
Small ice cream scoops like this melt pretty quickly, so I found that it was best to pre-scoop the ice cream and freeze the scoops ahead of time. I used a small cookie scoop and placed the ice cream balls on wax paper before putting them back in the freezer.
Next up, the caramel! This will get a little messy, but the messier and gooier the better when it comes to caramel sauce, right? ;)
Garnish with sprinkles and red Mini M&Ms for the “cherry on top”!
I dare you to eat just one. ;)
P.S. For some reason I didn’t think of this tip until after we’d shot all the step by step images above… but if you want to sneak even more of the caramel-y goodness into each cookie sundae (which seems like a step in the right direction to me!), then you can ALSO drizzle caramel sauce into the cookie cup before topping it with ice cream, like so…
For more fun with cookies, ice cream, and Krusteaz, check out our 4th of July ice cream sandwiches (which taste great any time of the year!).
This project is brought to you in collaboration with Krusteaz®. As always, all thoughts, designs, and opinions are my own. Thank you so much for supporting the companies that make it possible for me to keep the creative content coming your way! I am truly grateful.