Make the caramel sauce ahead of time. I recommend making the caramel sauce at least an hour (or up to a week) before adding it to the ice cream to give it time to cool down and thicken up.


Use a cookie scoop. Use a 2 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!


Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.