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M&M's® Easter Sundae Cookie Cups

M&M's® Easter Sundae Cookie Cups

Mini M&M's® cookie cups topped with vanilla ice cream, white chocolate sauce and festive Easter sprinkles and chocolate candies.
Course Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 24 mini cookie cups


  • M&M's® Easter Sundae Cookie Cups:
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup packed brown sugar
  • ¼ cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups unbleached all-purpose flour
  • 1 (3.4 ounce) package instant white chocolate or vanilla pudding mix
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 (8-ounce) package M&M's® Easter Sundae
  • --
  • White Chocolate Sauce:
  • ½ cup white chocolate chips
  • 1/3 cup heavy cream
  • --
  • For Serving:
  • 1 quart Vanilla Ice Cream
  • 1 small container Easter Sprinkles
  • 1 8-ounce package M&M's® Easter Sundae


  1. Preheat the oven to 350 degrees F. Spray a mini muffin tin with non-stick cooking spray. Set aside.
  2. In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream butter. Add both sugars and continue beating until light and fluffy. Mix in eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Add vanilla extract and mix well.
  3. In a separate bowl, stir together the flour, pudding mix, baking soda and salt. Slowly add the flour mixture, a little at a time, to the butter mixture, mixing just until combined. Add M&M's® Easter Sundae chocolate candies and beat a few times, until M&M's® are fully incorporated (it is okay if the M&M's® break up during mixing).
  4. Using a small cookie scoop, drop dough by rounded tablespoonfuls into prepared mini muffin pan. Bake in a preheated 350 degree oven for 12-14 minutes, or until golden brown and set in the middle. Remove muffin tin from oven and gently press the centers of the cookie cups down using a small spice or sprinkle jar.
  5. Let the cookies cool in muffin tin for 10 minutes before gently twisting the top and transferring the cookie cups to a cooling rack to cool completely. Alternatively, you can place the muffin tin in the freezer to help speed up the cooling process.
  6. Meanwhile, make the white chocolate sauce by heating the cream to a simmer in a small saucepan over medium heat. Immediately remove cream from heat and pour the warm cream over the white chocolate chips in a small bowl. Allow chocolate and cream to sit for several minutes and then whisk vigorously until all of the chocolate is melted. Set aside to cool slightly.
  7. Once the cookie cups have cooled completely, working quickly, use an ice cream scoop to scoop ice cream onto the top of each cookie cup. Immediately top ice cream with the white chocolate sauce, sprinkles and 1-2 M&M's® Easter Sundae. Serve immediately or place in a food storage container or on a serving platter and freezer to serve later.

Recipe Notes

Cooking Tip: Pre-scoop ice cream and place scoops of ice cream in a standard size muffin tin in the freezer to quickly assumable ice cream sundaes at a dinner party.

Cookie cup recipe adapted from my go to M&M's® cookie recipe and transformed into ice cream cookie cups inspired by Pinterest