Skip to main content

Sugar Cone Chocolate Chip Cookies



I'm wrapping up BBQ Week with an festive and delicious dessert, Sugar Cone Chocolate Chip Cookies.  My guys love cookies in all forms, but ones with chocolate chips always go over especially well.  These are even more fun because they have little bits of ice cream cone and sprinkles! 

I tweaked the recipe a bit due to my family's taste and also due to a slight reading comprehension problem.  I switched out the milk chocolate chips for semi sweet.  I scanned the recipe quickly and used baking powder instead of baking soda, so then I covered my bases and ended up using both.  

I'm a big fan of using a scoop for nice uniformly shaped and well-baked cookies.  Using a 1 tablespoon scoop with some slightly overfill, I got 4 dozen cookies.  Mine baked in about 11 minutes because they were slightly larger. I left them on the sheets for about a minute or so more, then moved them to racks to cool completely.


Thank you again to Ellen and Christie for hosting #BBQWeek and to all of the other bloggers for sharing their amazing recipes!  My summer menu plan is filling up nicely!

**************

Sugar Cone Chocolate Chip Cookies


Yield: 6 dozen
Author:
prep time: 25 Mcook time: 10 Mtotal time: 35 M

ingredients:

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder 
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 2 cups coarsely crushed ice cream sugar cones (about 16)
  • 1 cup sprinkles

instructions:

How to cook Sugar Cone Chocolate Chip Cookies

  1. Preheat oven to 375°.
  2. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda, and salt; gradually beat into creamed mixture. Stir in chocolate chips, crushed sugar cones, and sprinkles.
  3. Using a 1 tablespoon cookie scoop, drop dough onto parchment lined sheets.  Bake for 9 to 11 minutes.  Let cool on sheets one minute, then move to wire rack to cool completely. 
  4. Source: https://www.tasteofhome.com/recipes/sugar-cone-chocolate-chip-cookies/
Created using The Recipes Generator





Comments

  1. I love this idea! We often have leftover cones and I don't have anything to do with them but this is such a fun idea!

    ReplyDelete
  2. That is so clever! I love the idea of using the sugar cones in cookies!

    ReplyDelete
  3. What a great idea! I have had rice krispies in cookies before and love the little crunch. I imagine that this is similar and gives a great texture!

    ReplyDelete
  4. That's genius. Adding the sugar cones to the cookies is brilliant. I am totally making these. They're look and sound awesome.

    ReplyDelete
  5. I'm really in love with these! I can't wait to try them as ice cream sandwiches!

    ReplyDelete
  6. This looks like the perfect cookie! I know my kids will love them!

    ReplyDelete
  7. What a FUN idea!! What a great way to use some leftover cones up!

    ReplyDelete
  8. These are such a cute and festive idea for summer! I bet they are delicious, too!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Chocolate Chip Cookie Cake

I've been making this recipe for over 5 years now.  My guys saw an advertisement from a pizza chain for a Mega Chocolate Chip Cookie and they asked if I could make one. Since I didn't have an ovenproof skillet or pizza pan at the time, I searched the web for one I could do in a cake pan.    I found this recipe on That's So Yummy and it was perfect since I only had 1 egg. This is a great fix for a chocolate chip cookie craving without making a huge batch, scooping dough and then babysitting cookie sheets! Most often I make it with semisweet chocolate chips, but sometimes I switch it up and and use some of the speciality ones that I can't seem to resist buying, like Sea Salt Caramel. Though the directions say to cool it completely, we like ours warm, topped with a scoop of ice cream, sometimes a drizzle of hot fudge sauce.   Yield: 8 Author: Jolene's Recipe Journal Print Recipe With Image Without Image Chocolate Chip Cookie Cake ingredients