Crunchy Chocolate Chip Sundae Cookie

Bettyskitchen's picture

Dec. 09, 2010

When looking for a quick but decadent dessert to serve at an impromptu party, just squeeze some ice cream between chocolate chip cookies and watch your guests swoon. Nothing more indulgent than a crispy, chewy, nutty, and chocolaty cookie. Betty shows how you too can whomp up large batches of this crispy delight at home with a handful of ingredients and a simple recipe in 45 minutes flat. Stream on to master the art of making the perfect chocolate chip cookies at home.


Chocolate chip cookie dough 2 Cup (32 tbs) (Leftover
Cooking oil spray 1
Vanilla bean ice cream 6 Tablespoon ((May Use Vanilla, Instead Of Vanilla Bean Flavor, If You Prefer))
Fudge sauce 4 Tablespoon ((Hot, From A Jar
Whipped topping 2 Tablespoon ((May Use Reddi Wip
Chopped pecans 2 Tablespoon ((Adjust Quantity As Per Taste))
Maraschino cherry 1 , stemmed


Spray a small round Pyrex baking dish with cooking oil spray. Take a fairly large amount of cookie dough and place it in the baking dish, spreading it evenly over the bottom, about 1/2-inch thick. (You may make a 1/2-inch thick circle about 6 inches across and place it on a baking pan that has been sprayed with cooking oil spray, if you prefer.) Bake at 350 degrees for about 15 minutes, or until done all the way through. Be careful not to burn the edges. Remove from the oven when done, and let it cool for about 2 minutes in the dish or pan. Place your big cookie on a serving dish that is large enough for the cookie, plus some other ingredients. When the cookie is still slightly warm, you may assemble your sundae. To make the sundae cookie, place three scoops of vanilla bean ice cream in a triangle on the top of the warm cookie. Now, heat your hot fudge sauce in the microwave, checking it every 15 seconds or so. (Remember to remove the lid before placing the jar in the microwave.) When the hot fudge sauce is liquified, pour your desired amount over the top of the ice cream scoops. It will slide a bit, because it will melt the ice cream somewhat and make it slippery. Now, squirt your desired amount of Reddi Wip on top, and sprinkle your desired amount of pecans over the Reddi Wip. Place 1 stemmed maraschino cherry at the very top and serve while the ice cream is cold and the hot fudge sauce is hot! This is super easy to make, and it looks like a dessert from a restaurant! (This is not a low fat or low sugar or low calorie food--just a requested treat!) Enjoy!!!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 473Calories from Fat 191

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 192 mg8%

Total Carbohydrates 61 g20.3%

Dietary Fiber 2 g8%

Sugars 9 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet