Red, White & Scoop Cookie Cups
July 2, 2026
Sugar cookie cups loaded with ice cream, a chocolate shell, and patriotic sprinkles!
I don’t think summer desserts get much happier than Red, White & Scoop Cookie Cups. You get a buttery sugar cookie base, a big scoop of ice cream, a chocolate shell that snaps as soon as you bite into it, and, of course, patriotic sprinkles on top. They are both perfect for the season and ridiculously fun.
Flavor Profile
These cookie cups have soft, buttery centers with lightly crisp edges that pair perfectly with creamy ice cream. The chocolate shell adds a crisp snap, while the patriotic jimmies bring a little crunch and plenty of color. Every bite is cool, creamy, chocolatey, and packed with classic summer flavors.
Why You’ll Love This Recipe
- Perfect for Fourth of July parties, Memorial Day cookouts, and backyard barbecues.
- Made with refrigerated cookie dough for a quick and easy shortcut.
- The combination of sweet sugar cookies and cold ice cream is always a crowd favorite.
- Easy to customize with different ice cream flavors and fun toppings.
The Twist
Instead of serving ice cream in a bowl, these cookie cups become the dessert itself. The buttery sugar cookie holds everything together while adding another layer of flavor and texture, making every bite feel like a handheld ice cream sandwich.
Ingredient Highlights
- Patriotic cookie dough: Pillsbury Red, White & Blue Cookie Dough makes perfectly sized cookie cups with colorful candy pieces already mixed in.
- Red, white, and blue ice cream: Choose your favorite patriotic flavor or combine strawberry, vanilla, and blue-colored ice cream for a fun look.
- Chocolate shell topping: Hardens into a crisp chocolate coating within seconds.
- Patriotic jimmies: The finishing touch that adds extra color and a little crunch.
Red, White & Scoop Cookie Cups
Ingredients
- 1 package Pillsbury Ready-to-Bake! Red, White & Blue Cookie Dough
- Red, white, and blue ice cream
- Chocolate shell topping
- Patriotic jimmies
Instructions
- Preheat the oven to 350°F. Generously coat a standard 12-cup muffin pan with nonstick cooking spray.
- Place one square of cookie dough into each muffin cup. Gently press each piece into the bottom and slightly up the sides.
- Bake for 10 to 12 minutes, until the edges are lightly golden.
- As soon as the pan comes out of the oven, use the back of a tablespoon or a small glass to press the centers down, creating a cup shape.
- Let the cookie cups cool completely in the pan, then carefully remove them.
- Just before serving, fill each cookie cup with a scoop of red, white, and blue ice cream. Drizzle with chocolate shell topping and finish with a generous sprinkle of patriotic jimmies.
FAQ
Can I bake the cookie cups ahead of time?
Yes! Bake them up to two days ahead and store them in an airtight container. Fill them just before serving.
What ice cream works best?
Any favorite flavor works. Vanilla, birthday cake, strawberry, cookies and cream, or a patriotic swirl are all great choices.
Can I freeze the cookie cups?
Yes. Freeze the baked and cooled cookie cups for up to one month, then thaw before filling.
Do I have to use chocolate shell?
No. Hot fudge or chocolate syrup also tastes delicious, but they won’t harden like chocolate shell.
Can kids decorate their own?
Absolutely! Set out different ice cream flavors, sprinkles, and toppings so everyone can build their own cookie cup.
Sprinkle of Fun
These make the perfect finale after an afternoon spent at the neighborhood pool. Cold ice cream and buttery cookie cups are hard to beat after a day in the sun.
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