Cookie Sundae Recipe

Warm the cookies

If cookies are at room temperature and you prefer warm cookies, warm both cookies for 8–12 seconds in the microwave on a microwave-safe plate, or heat a small skillet over low heat, add 1 tbs butter, and warm each cookie 20–30 seconds per side until just softened. Remove and place one cookie face-up in the serving bowl.

Place the second cookie aside on a plate; it will be used to top the sundae (you can break it into pieces if preferred).

Using an ice cream scooper, place two generous scoops of vanilla ice cream on top of the cookie already in the bowl. Press gently so the bottom scoop nests on the cookie without crushing it.

If using mixed flavors, substitute one scoop with chocolate or desired flavor and place it on top of the first scoop.

Sauces

Warm the hot fudge sauce briefly (10–15 seconds in the microwave) so it pours easily. Drizzle about 2 tablespoons of hot fudge evenly over the two scoops. Drizzle 1 tablespoon of caramel sauce in a thin stream over the ice cream.

Crunch & Chips

Sprinkle 2 tablespoons of toasted chopped pecans evenly over the sauces, followed by 1 tablespoon of mini chocolate chips for extra texture and chocolate flavor.

Finish

Add 2 tablespoons of whipped cream in a swirl on top of the scoops. Place the second warmed cookie (whole or broken into pieces) leaning against the whipped cream or broken over the sundae. Top with a maraschino cherry if using.

Serve immediately while the cookies are warm and sauces slightly warm. Provide a spoon and enjoy.

Optional: provide extra sauces and topping bowls on the side for guests to customize.