Cookie Recipe
Make Cookie Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Sundae Base
Toppings
Optional Add-ins
Method
Cookie Sundae Base
- 1
Warm cookies
Preheat oven to 325°F (165°C). Place the 4 large cookies on a baking sheet and warm for 4–6 minutes until slightly soft and fragrant. Remove and let cool 1–2 minutes — they should be warm but not hot.
- 2
Break each warm cookie in half horizontally (or into large chunks) so you have 8 cookie halves/chunks to layer in sundaes.
- 3
Scoop 1/2 cup of vanilla ice cream into a small bowl or sundae glass for each serving (total 2 cups makes 4 servings of 1/2 cup). If ice cream is very hard, microwave a small bowl of warm milk (about 30 ml) and dip your ice cream scoop briefly to soften before scooping.
- 4
Place one cookie half or chunk in the bottom of each serving glass. Drizzle 1 tablespoon of salted caramel sauce and 1 tablespoon of hot fudge over the cookie. Top with the 1/2 cup vanilla ice cream scoop, then add a second cookie half on the ice cream to create a layered effect.
Toppings
- 5
Generously spoon 1 tablespoon of salted caramel and 1 tablespoon of hot fudge over the exposed ice cream on each sundae.
- 6
Top each sundae with approximately 2 tablespoons of whipped cream (divide 1 cup among 4 servings).
- 7
Sprinkle each sundae with about 1/2 tablespoon chopped toasted pecans and 1/2 tablespoon mini chocolate chips.
- 8
Finish each sundae with a light pinch (about 1/4 tsp) of sea salt flakes and a maraschino cherry on top.
Optional Finishes
- 9
For an affogato-style variation, pour a hot espresso shot over the assembled sundae just before serving.
- 10
Serve immediately while cookies are still warm and ice cream is cold. If preparing ahead, keep components separate and assemble just before serving to preserve the contrast of warm cookie and cold ice cream.