Wednesday, May 21, 2014

Ice Cream Sundae Cookies

Why yes, as a matter of fact these cookies are as amazing as they sound. Seriously. Everything you love about a big ice cream sundae all baked up and delicious. And portable. Which was important since these were the lovely treats I sent to my friend Lisa for her birthday last week. Ice cream and shipping don't mix quite so well, which make these cookie an excellent option when you want need want ice cream without the mess. The perfect cookie base flavored with vanilla and loaded up with crushed sugar cones, white chocolate chips and M&Ms, then topped off with a chocolate drizzle. Super simple and delicious, these cookies deserve a chance in your oven. And your cookie jar. And your belly.

I fell in love with this recipe as soon as I saw it posted on Shelly's blog at Cookies and Cups. Shelly is in love with some Butter Crisp cookies she hoards and used those for the cone component. And my store was out of waffle cones, so I picked up some sugar cones instead. Perfect. My cookies were a little smaller (I swear I tried to make them big), so I got a few extra out of the recipe. Whatever you do, don't skip the chocolate drizzle. Totally worth it. And just enough extra punch of chocolate to tie everything together. Now, I haven't done it yet--but I can't wait to take two of these bad boys and shove a scoop of vanilla ice cream in the middle. Yeah, that thought has crossed my mind.

Ice Cream Sundae Cookies


1/2 cup butter, softened
3/4 cup brown sugar, packed
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups flour
2 cups coarsely crushed sugar cones
1 cup white chocolate chips
1 cup M&Ms
1 cup semi sweet chocolate chips

In the bowl of a stand mixer or a large bowl with a hand held mixer, beat butter until creamy. Add sugar and beat until fluffy.

Beat in egg and vanilla until smooth.

Stir in baking soda and salt. Then gradually stir in flour.

Stir in crushed sugar cones, white chocolate chips, and M&Ms.

Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets. Slightly flatten with the palm of your hand.

Bake at 350 degrees F for 8-9 minutes until set and edges just begin to brown. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Cool on pans for 2-3 minutes before transferring to wire racks to cool completely.

While cookies cool, place semi sweet chocolate chips in a resealable bag and microwave for 30 seconds at a time until melted. Cut off the corner of the bag and drizzle over cookies. Allow to chocolate drizzle to set before storing.

Makes 3 dozen cookies.

Happy Baking,
The Cookie Princess

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