June 30, 2022

Sunday Night® Molten Chocolate Cookie Cups

Name: Sunday Night<sup>®</sup> Molten Chocolate Cookie Cups
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 8
Ingredients: 1 (16-ounce) package prepared chocolate chip cookie dough or your favorite homemade cookie dough (try our Sunday Night® Warm Cookie Skillet dough)1 (9.2-ounce) jar Sunday Night® Dark + Decadent Chocolate Premium Dessert Sauce, room temperature, dividedVanilla ice cream (optional but encouraged)

Sunday Night^® Molten Chocolate Cookie Cups

Image of Sunday Night<sup>®</sup> Molten Chocolate Cookie Cups

Want warm cookie dough with a fudgy core in just a few minutes? We’ve got you covered. Start with purchased cookie dough (or grab some leftover cookie dough from your freezer), top with our chocolate sauce, and bake in oven-safe cups. Eat hot with cold ice cream and more of our chocolate sauce. Seriously. Perfection on a spoon.

Servings

Prep Time

10 minutes

Cook Time

Author:

Eileen Gannon

Ingredients

1 (16-ounce) package prepared chocolate chip cookie dough or your favorite homemade cookie dough (try our Sunday Night® Warm Cookie Skillet dough)
1 (9.2-ounce) jar Sunday Night® Dark + Decadent Chocolate Premium Dessert Sauce, room temperature, divided
Vanilla ice cream (optional but encouraged)

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Made with

Directions

Preheat oven to 350F. Lightly spray 8 small, oven-safe cups with nonstick cooking spray. If using purchased cookie dough, remove the full tray and cut the dough into 8 equal pieces (about ¼ cup). If using homemade dough, measure 8 portions that are ¼ cup each. Break each portion of dough into 4 small pieces and place into the prepared baking cups. Spoon a heaping tablespoon of Sunday Night Chocolate Premium Dessert Sauce in the center of each cup. Place the baking cups on a rimmed baking sheet.
Bake 14 to 16 minutes, depending upon the depth of the cup (the deeper the cup, the longer it takes to bake). The cookie edges should be brown and set, but the chocolate sauce will look gooey and wet. Transfer to a wire rack; cool 10 minutes in the cups. Serve warm or at room temperature. Top each with a scoop of vanilla ice cream and remaining chocolate sauce.