Ice Cream Cone Cookies
All of the flavors of a drumstick ice cream cone in cookie form.
Ice Cream Cone Cookies have all of the textural intrigue of a summer drumstick ice cream wrapped up into a gooey and chewy cookie form. A thick and chewy cookie base is jam-packed with chocolate, salted peanuts, and ice cream cones, giving you a great balance of sweet and salty.
Ice cream is the pinnacle summer dessert, and there are a hundred and one ways to scoop it up. Drumsticks is one of those novelty ice creams that takes classic vanilla and turns up the intrigue with a bunch of sweet and salty pairings.
Here, this cookie dough is all brown sugar, making for a richer caramel flavor. Once the dough is formed, the mix-ins dive into the batter. Chocolate chips, salted chopped peanuts, and crushed-up ice cream cones are the trio for these cookies. Waffle cones are recommended over sugar cones as they are easy to break up, and they keep their shape and crunch even after baking. Sugar cones will break apart too much.
Chilling these cookies for a minimum of one hour is a must, as it prevents the cookies from spreading.
Once baked and cooled for a bit, these ice cream cone cookies are ready to eat! The melty chocolate contrasts perfectly with the crunch of the peanuts and ice cream cones.
The sweetness in the cookies is balanced by the ice cream cones and peanuts, making for an addictive bite again and again.
Ice Cream Cone Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup chopped salted peanuts
- 2/3 cup broken waffle ice cream cones
Preparation
- In one bowl whisk together flour, baking soda, and salt, set aside.
- In another bowl beat butter and brown sugar until smooth, fluffy, and lump free, about 2 to 3 minutes, scraping the bottom and sides of the bowl frequently.
- Add the eggs one at a time, beating well after each addition. Add in vanilla.
- Gradually add in dry ingredients, mixing until there are no visible streaks of flour.
- Use a rubber spatula to gently fold in the chocolate chips, peanuts, and waffle cone bits.
- Divide the dough into 18 large portions. Forming into a hockey puck like shape. Transfer to a tray and freeze for 1 hour.
- After 1 hour preheat oven to 350°F and line 2 large baking sheets with parchment paper. Place the cookie with 2 to 3 inches of space between them, you may have to bake the cookies in batches.
- Bake for 12 to 15 minutes, rotating the baking trays half way.
- Let the cookies rest on the tray for 10 minutes before moving them to a wire rack to cool completely.
Recipe adapted from Family Cookie Recipes.