These Ice Cream Sundae Cookies are a fun way to have all your Ice Cream Cone favorites in a cookie!
I was thinking a while back what would happen if you put all the stuff you like about an ice cream cone into a cookie.
Because these are things that I think about.
My brain is filled with all sorts of questions. Mostly revolving around food, but sometimes also the Kardashians.
Basic.
I cheated a little bit on these and didn’t use ice cream cones. Because I used these Butter Crisps that I buy and hoard from the store. I am obsessed with them.. they are like the best tasting waffle cone ever.
Anyhow, totally use sugar cones or waffle cones if you don’t have those Butter Crisps.
I coarsely crushed them…
And then I decided to use white chocolate chips, you know, kinda vanilla ice cream-ish.
And then also M&Ms. Because they are pretty.
Fold the crushed cones or butter crisp cookies into the dough.
It will be thick.
I flattened my dough a little bit before baking them, because the cookies will stay super fat if you don’t.
Then I thought drizzling them with melted chocolate would be the right thing to do.
And it was.
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Ice Cream Sundae Cookies
Description
makes 2 dozen cookies
Ingredients
- 1/2 cup butter, room temperature
- 3/4 cup light brown sugar
- 1 egg
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/3 cups flour
- 2 cups coarsely crushed waffle cones, or Butter Crisp Cookies
- 1 cup white chocolate chips
- 3/4 cup M&M candies
- *optional ~ 1 cup semi sweet chips for drizzle
Instructions
- Preheat oven to 350°
- Line baking sheet with parchment paper
- In mixing bowl cream butter and sugar together until fluffy.
- Add in egg and vanilla and mix until incorporated.
- Turn speed to low and add in salt, baking soda and flour until dough forms.
- Fold in ice cream cones, white chocolate chips and M&Ms
- Using a spoon or cookie scoop drop dough onto lined pan. Flatten dough a little bit, as these cookies don’t spread too much when baking.
- Bake for 8-9 minutes until edges slightly golden.
- Transfer to wire rack to cool.
- If desired, place semi-sweet chip in a zip-top bag and microwave in 30 second increments until melted. Snip off the corn of the bag and drizzle melted chocolate on top of cookies.
Notes
store airtight for up to 3 days.
I made these cookies today and although they taste very good, it seems that they need a higher ratio of dough to mix-ins. The cookies tend to fall apart easily going from cookie sheet to cooling rack.
Can I use whole wheat flour in these? Better yet can I use whole wheat flour in any of your recipes instead of regular white flour?
Yes, feel free to sub in whole wheat flour in all the recipes!
I baked these cookies over the weekend and I’m officially hooked! The waffle cone gives that unexpected salt kick while the white chocolate chips do its part to sweeten the deal! A true party in my mouth! Thanks for sharing!