This post may contain affiliate links, please see our privacy policy for details.

These cookies owned me. They whooped my little butt.

Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.com

They beat me down till I just could not make another batch.

This is the third batch you are looking at. Yes, I made three full batches of these cookies in less than twenty-four hours.

Twenty-four hours!

And no, it was not because I ate them all, then ate them all again. I have some self-control, geez.Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.comYou would think it was to perfect the recipe, but for once the recipe was pretty darn amazing the first time. Which honestly amazed me since I was one, putting frozen ice cream in cookies and baking them and two, putting homemade hot fudge “chocolate chips” in them. I mean that alone sounds like a recipe for disaster, but all three times it worked and all three times I was still amazed.

These are probably the best cookies I have ever had and I am not exaggerating.

I honestly think I am going to start putting ice cream in all the cookies I bake. You know how some people swear by putting pudding mix in their cookies or adding cornstarch? Yeah, well ice cream is my cornstarch.

Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.com

These are the softest, doughiest, melt in you mouth, cookies you will ever eat.

They literally melt in your mouth. Just like ice cream, it’s weird.

Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.com

Oh and okay, then there is the hot fudge part to the sundae.

Yeah, I made homemade fudge sauce, chilled if for 20 minutes, scooped out small pretty large balls and then froze them for and hour. Then I stuffed them in and all around the cookie dough.

The first batch that went in the oven I was SO scared to go and check on, fearful that I would open the oven to a giant blob of chocolate and sprinkles. Trust me it has happened many times before. Just the other day it was an egg that I never did manage to get all up and continued to remind me of my mistake by reeking up the oven for days.

Eww.

Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.comThe egg, but to my surprise, NOT the cookies.

I have no idea why or how, but the cookies worked. The only thing you have to do is keep the hot fudge “chips” frozen. When you go to add the hot fudge “chips” you have to work quickly and only take a few out of the freezer at a time. If you take too many out at a time, they will end up softening, which makes it harder to push them into the cookie dough balls.

Oh and you have two options for adding the fudge “chips” to the dough balls. One, you can just stuff the dough with the fudge and it will be a stuffed cookie or option two, you can stuff the cookie and place some around the outsides of the dough. I obviously went with option two for most of my cookies. But if you go with option two you have to be careful and try to only place the chips on the top of the dough and then push them in far enough so they are just peeking out of the dough. If you leave them fully exposed, they will melt all over your pretty cookie. They still taste awesome, but you don’t get that gooey hot fudge bite.
Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.com

Trust me, you want that bite!

Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.com

Okay, so why did I make them three times?

Because they were the hardest cookies to photograph. Every photo I took looked absolutely awful and I was just too excited about these cookies to give you bad photos. My perfectionist self had to make them again… and again.

Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.com

I have no idea what was going on, but these cookies, they may taste and look amazing up close and personal, but they are NOT photogenic. Finally, the third batch got a little prettier and I called it quits. No joking around here, they whipped my butt.

I still do not even really like these photos all that much, but then again I never like any of the photos I post. Sometimes it’s just me being crazy, sometimes not.

Trust me, when my mom reads this she’ll be calling me saying “I can not believe you made those cookies three times. One, I can guarantee the frist set of photos you took where awesome and two, you made dozens of the best cookies you have ever made and I did not get even one.”

Ah – sorry.

Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.com

Giant Hot Fudge Ice Cream Sundae Cookies

Prep Time 25 minutes
Cook Time 25 minutes
Refrigerate 1 hour 25 minutes
Total Time 2 hours 15 minutes
Servings: 18 cookies
Calories Per Serving: 333 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Hot Fudge Chips

Cookies

  • 2 stick butter softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 cup rounded frozen vanilla ice cream
  • 4 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup sprinkles
  • whipped cream for serving (optional)
  • cherries for serving (optional)

Instructions

  • Start by making the hot fudge sauce. Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Place half the fudge sauce in a bowl and place in the freezer for 20 minutes. The rest of the sauce is not needed for the cookies. Keep in the fridge for whenever you want some homemade hot fudge sauce. Just re-heat in the microwave. Line a baking sheet with a silpat, parchment or wax paper.
  • After 20 minutes remove the sauce from the freezer and use a spoon to scoop out 1 to 2 teaspoons of fudge sauce. Use your finger and scrap the sauce off the spoon and onto the lined baking sheet. Repeat until there is no more sauce left. Don't worry about some "chips" being bigger and some smaller, mine were all different sizes and it worked great every time. When the pan is filled with the fudge "chips" place it the freezer for a least an hour or until you are ready to bake the cookies.
  • When ready to bake the cookies preheat the oven to 350 degrees F.
  • Line two baking sheets with parchment paper or silpats. Combine the flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the eggs, beating well. Add in the frozen ice cream and beat until mostly combined. Gradually beat in the flour mixture. Stir in the sprinkles.
  • Scoop out about 1/4 cup of the dough and roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough. When all the dough is rolled into balls remove a few of the fudge "chips" from the freezer at a time (keep the rest in the freezer at all times). You have to work quick here, or the fudge chips will start to soften. Next stuff each dough ball with 1 or 2 fudge chips making sure to cover the chips completely with dough and if you want stuff in 1 or 2 more fudge chips around the top of the dough ball so the are peeking out just a bit.
  • Bake for 18 to 20 minutes or until they have reached your desired doneness. I personally think that it is best to take the cookies out right between 17 and 18 minutes, but mine were very underdone.
  • Allow to cool five minutes and serve. Or, allow to cool completely and store in a single layer on a covered baking sheet.

Giant Hot Fudge Ice Cream Sundae Cookies | halfbakedharvest.com

Now, someone please come eat some cookies with me!

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Super Cute recipe and Delicious to eat!
    I have a question about how you get your cookies to spread. Mine a holding their structure and sit higher than how yours were. Do you think humidity is a factor? Or potentially I put a smidge too much flour in?
    What are your thoughts?

    1. Hey Keeley,
      Thanks so much for making this recipe! Have you tried banging the baking sheet on the counter while the cookies are baking? This really helps me to achieve a flatter cookie. I hope this helps for next time! xTieghan

  2. I was nervous to make these for fear of not staying together / turning out but they looked amazing and came together well but they were too cakey! What did I do wrong? Is 4 cups flour too much?

    1. Hi Kristen, did you do anything differently when making/baking the cookies? Any details you can give would be really helpful in problem solving. Please let me know if you have any other questions. Thank you! xTieghan

  3. What would be the difference in making the hot fudge chips (which sound completely amazing, btw) and using store bought chocolate chips?

    1. Hi Meredith, The hot chocolate chips REALLY ooze, so it a difference, but regular chocolate chips will be fine too. Let me know if you have questions. Thanks!

  4. Hello, these look amazing!! I was thinking of attempting for my daugthers first birthday party. I was hoping to make them in advance. Do you know how long they will store for? or if you can freeze them?
    So excited to try them. 🙂

    1. Hey Tara!!
      These can be made a day ahead of time and left covered in a single layer (like on a baking sheet) at room temp. until ready to serve. I have never tried freezing them, but I am not sure the texture would be the same once they defrosted. With that said, they are truly best hot right out of the oven, but let them sit 5 or 10 minutes to set up a bit. Either way though they are delicious!! Hope this helps and I hope you love them!

  5. Hey Tieghan 🙂 these look amazing and i want to try making them, how much in grams or Oz is two sticks of butter? i live in the UK and am unfamiliar with that. Also is the white sugar granulated or caster? Thanks 😀

    1. Hi Amy, there is 8 ounces in two sticks of butter and there 226.81 grams in two sticks of butter. I used granulated sugar for these. Hope you love them!

  6. Hiya I found your blog on food gawker and a ended up reding ALL your posts your pics are soo good !!
    And amazingly it all links up to All the food I LOVE!!
    Check out my site (pretty) pleas eand leave me a comment!!!!!!!
    http://bubblechef.wordpress.com

  7. I just read Averie’s comment. 12 cups of flour!?!? HOLY. They look like they deserved all that attention though. They look absolutely amazing! And don’t worry, I think your photos are lovely =) Pinning!

  8. These cookies look and sound absolutely amazing! 🙂
    Thank you for sharing at Marvelous Mondays this week!

    1. They have that effect on people! I actually think I am going to make the today for my family! Thanks Dorothy!

  9. I need one of these like now! I’m drooling over your pics so you had me at them. Then I circled back to read and…ice cream?! No way. Interesting and so very curious to try that out. You poor thing having to make 3 batches. That’s a lot of work. Isn’t it always the best recipes that are the hardest to photograph? I can absolutely sympathize because I’m a perfectionist too but I think your pics came out great. I wanted to make them before even knowing the ingredients!

  10. OMG. These look amazing!! Ice cream in a cookie?! I never would have thought of that, but it sounds genius! Your photos turned out great, so it was totally worth the 3 batches!

  11. These are by far the coolest cookies I’ve ever seen! Ever! So creative and great that they are so soft.

  12. Wow, I would have never thought of putting ice cream in cookies. They look marvelous by the way and now I want to try it. Just for the fact that I have never tried putting ice cream in cookie dough!

  13. Girl, we are soul sisters. For one thing, I recently made banana split mini cakes that were along this wavelength, and I tried valiantly to make frosting from melted ice cream. (It ended up being average, though, so I put that one on the back burner.) For another, I tooooootally find myself re-making or re-decorating food for photos, because the photos never match the idea I have of them in my head. I think these pictures are great (especially dying over the gooey fudge chips, yes please!) and I do think we’re all our own worst critics. I am so sharing this post and making these later. High five.

  14. Hi Tieghan! I saw these this morning on facebook and I practically fell over. I can practically taste the cookies through the screen. They look so amazing! They remind me of these fudge stuffed Kiebler cookies that I used to love when I was a kid. I almost guarantee you that I will make these cookies as soon as I can. By the way, your perfectionism totally paid off. Your pictures of them are gorgeous!!

  15. SWOON. LOOK AT THESE!

    I’m going to believe your review on how yummy these are and pin these to make a batch (or 2) soon! Can’t wait!

  16. By a “rounded” cup of ice cream, do you mean 8 oz. ? I live out of the US and it is hard ro get ice cream…..what would you suggest replacing it with? These just look so good I really want to try them!
    Thanks!

  17. Ok I’m finally on my computer commenting 😀 I can’t believe you used actual ice cream and hot fudge chips! That’s just insane. FWIW, I love how you styled the cookies with the whipped cream and cherry on top.

  18. Okay you’re insane because ALL your pictures are amazing! Like, deserve to be in a magazine amazing. No joke. But I could understand the insanity because I’m sort of a perfectionist about pictures in that sense too. And just for the record, while I was on Foodgawker trying to submit one of my pictures which they’ll most likely end up rejecting since they’ve been ridiculously annoying lately, I saw YOUR picture, first picture in this post, and I thought to myself “That is a GORGEOUS picture” and I was super excited to see that you posted it, so excited that I clicked over right away to read about this awesomeness and forgot all about submitting my picture!

    1. Oh my gosh, Mimi! I loved this comment! Thank you!! I am SO happy you like these!
      Oh and I think Foodgawker has been weird since they redid the site!

      1. I am so glad that I am not the only one who has noticed that Foodgawker has been really weird over the past week or so! I thought it was me, but come to think of it, you’re right, it has been since they redid the site!

  19. Now that is a creative thing to do with a cookie! So amazingly yummy! I wanted to let you know that I switched my Printabelle link party over to my new site: ShareAtopia.com. I’d love for you to come by and link up anything you want!

  20. Next time you decide to make three batches of cookies, call me up! I’ll be happy to eat them for you. These hot fudge “chips” look amazing and so gooey!

  21. Hi there! I saw these on Twitter this morning and I am kind of obsessed. They looks amazing, and the frozen hot fudge chips- how amazing! Genius.

  22. These look absolutely heavenly AND sinful all at the same time…and in SUCH a good way! 😉

  23. Wow, these are AMAZING! Ice cream in cookies?? Genius! And the fudge chips – you are killing me. These totally rock! Pinned!

  24. Believe me, I want to take a bite. My son just looked over my shoulder and said “Can I lick the computer?” That’s how good these look. It’s barely 9AM and I want a cookie!

  25. Okay, I DEFINITELY have to try these- ICE CREAM in cookies? Yes please. And these photos are gorgeous- giant cookies and with the crinkles and hot fudge peeking out, they look like smiley faces! Usually when I can’t get photos right, I just say “screw it” and post the bad ones anyway- your dedication to make them again and again is amazing.

  26. So wow, these are nothing less than amazing. What a brilliant idea! I so want one and it’s the perfect kid-summer dessert!. Three time huh…you are a pro!

  27. Haha I can’t believe you made three batches just for good photos. I get lazy sometimes and just call it a day. WAY TO GO!

  28. Genius! You are amazing 🙂
    The cookies look to die for! Can’t wait to try these over the summer.

  29. So creative & amazing photos, I love it!! These cookies are like one giant party!

  30. Oh my gosh. They melt in your mouth like ice cream? Magic little cookies!! They look amazing Tieghan – and I love ice cream sundaes. And (duh) sprinkles, too. These are gorgeous! I can’t remember the last time I didn’t catch myself mesmerized by your recipes. 🙂

  31. Wowza! You and your creativity are beyond me! Who woulda known to put ice cream in cookies. Like, it makes total sense! But I just never woulda thought of that. Like the rest of the world, I’ll gladly take a dozen off your hands. And I always think your photos rock!

  32. I’ll glad eat the first two batches that weren’t photogenic enough! These look incredible, Tieghan!

  33. SOOOO, where did all those cookies go if your mom never got a single one? Poor mom!!! Hahaha!!

    1. Currently, most are sitting in my kitchen. I gave a bunch to my brother and his girlfriend, but I am still covered in cookies!!
      Thanks Charlotte!

  34. You are so patient! I think I would have been like, “It tastes amazing. Just trust me and eat it” lol. GORGEOUS photos. You got there for sure! Also, um. This are ridiculous. I’ll take 12.

  35. This is incredible! Cookies that have ice cream? I wish I was there when you made the THREE batches!

  36. They’re gorgeous and sooooo creative! Like nothing I’ve ever seen!

    And let me get this straight, you made these 3 times, and they’re a 4 cups of flour per batch cookie. So you went thru 12 CUPS of flour. Wow, lordy. Good thing you have lots of people to help eat your goodies 🙂 Thank you for your dedication to getting the recipe/photos JUST the way you want. I’ve been there. I would have loved to help you eat the less photogenic extras 🙂

  37. Hey! They should be fudgy, so it sounds like you are on track. let me know if you have questions. Thanks!