I’ve had this recipe book marked for quite some time. It’s so simple to make and you can customize it to your tastes or what you have on hand. You could use festive candies from any holiday as well.

I love the bright orange Oreo filling (yes, I realize there is something inherintly wrong with orange Oreo filling, but I’m ok with that).

I was a little unsure about the candy corn since I’m not a huge fan, but they provided a great textural change due to their softness. I also sprinkled some salt onto the candy melts because I love salty and sweet combos. I was worried that this stuff would be way too sweet without it.

Be sure to press your candy and cookie pieces into the top of the candy melt. I didn’t really press mine in and some of them didn’t stick. Either way this stuff is pretty awesome and dissappeared before I knew it.

One Year Ago: Pumpkin Pasta and Pumpkin and Chocolate Caramel Corn
Two Years Ago: Ginger Pumpkin Cupcakes

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~20 halloween Oreos broken into various sized pieces, divided
1 1/2 cups mini pretzels
1 cup candy corn, divided
1 1/2 cups Reese’s Pieces
28 ounces (two bags) white chocolate candy melts


Line a large cookie sheet with waxed paper. Spread 3/4 of cookies, pretzels, and 3/4 cup of the candy corn onto the waxed paper.

Place candy melts in a microwave safe measuring cup and heat in microwave at 50% power in 30 second intervals until completely melted.

Drop melted chocolate immediately over cookie mixture, spreading with an offset spatula to coat evenly. Top with reserved cookies, candy corn and Reese’s Pieces, working quickly before chocolate hardens.

Place into refrigerator until firm. Remove and gently break apart (or use a sharp knife to press into the cookie bark – it will break apart easily) into small pieces for serving. Store in airtight container.

Recipe from Culinography, originally from Recipe Girl

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

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10 Responses to “Cookie Dough Chocolate Ice Cream Cupcakes”

  1. #
    Janna — June 2, 2008 at 2:43 pm

    These look awesome!
    Did it take a long time to get the ice cream to freeze?

  2. #
    Jen — June 2, 2008 at 8:03 pm


    I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.

  3. #
    Lisa — June 5, 2008 at 4:03 pm

    I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.

  4. #
    Ivy — June 5, 2008 at 6:34 pm

    This was a REAALLY good idea!
    I love cookie-dough anything. 🙂

  5. #
    Katie — June 7, 2008 at 5:28 pm

    I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!

  6. #
    Jen — June 12, 2008 at 3:40 pm

    That’s awesome Katie – glad I’m not the only cake mush eater out there!

  7. #
    Teanna DiMicco — April 21, 2009 at 2:38 pm

    This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!

  8. #
    Hillary — April 21, 2009 at 4:32 pm

    What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?

    Chew on That

  9. #
    Cathy - wheresmydamnanswer — April 21, 2009 at 4:47 pm

    These are so incredible – Love them!!!

  10. #
    Jen — April 21, 2009 at 5:01 pm

    Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.

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