These ice cream cone cookies have little bits of broken ice cream cones, chocolate chips and hot fudge all swirled into a chewy, buttery cookie.
Ice cream cone cookies are the cookie version of my childhood favorite ice cream treat. I always loved eating ice cream on a sugar cone topped with hot fudge, and it's even better mixed into a cookie!
For more cookie recipes you should try my chocolate chip caramel cookies, brown butter sugar cookies, or my lemon blueberry cookies.
Jump to:
Why You Will Love These Cookies
- Crispy Edges & Chewy Center- To me, the perfect cookie always has a little bit of crispy and a little bit of chewy.
- Hot Fudge- It's not only pretty swirled into the dough, but it tastes so good too.
- Crowd Pleaser- Every time I make these cookies for anyone I always get rave reviews!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter
- Chocolate Chips: Any flavor works great
- Ice Cream Cones: Sugar or waffle cones are best for these cookies
- Hot Fudge: I like to use my homemade hot fudge. But store bought is great also. Just make sure it's chilled.
Recipe Instructions
Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla, mix until smooth on low speed.
Step 2: Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Step 3: Add chocolate chips and break up your ice cream cone into little pieces and stir. Place 3 scoops of hot fudge about a tablespoon each onto the dough and swirl in. Don't stir too much or you'll lose the marbling affect.
Step 4: Scoop the dough into desired size cookie balls. I like to use a 4 tablespoon scoop for these.
Step 5: Place 5-6 cookie balls on the baking sheet and sprinkle with flaked salt. Bake for 11-14 minutes, or until the edges start to turn golden brown. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Top with more salt if desired.
Expert Baking Tips
- Make sure your hot fudge is very cold or it will get too runny when baking. You can scoop 3 different tablespoons onto a plate and place in the freezer for 15 minutes to make sure it's extra cold if you want.
- These cookies would be so good with a scoop of vanilla ice cream sandwiched in between.
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
I like to take a spatula and push in any areas that spread too far right when the cookies come out of the oven.
Yes, you can skip the hot fudge and leave the rest of the recipe the same.
Using parchment paper or a silpat will help these cookies from sticking to the pan and spreading too much. If you don't have either I would spray your cookie sheet with baking spray.
Storing & Freezing
Ice cream cone cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week. The cone will soften once stored.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Ice Cream Cone Cookies
Ingredients
- ½ cup butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup chocolate chips
- 2 sugar or waffle cones
- 3 tablespoon hot fudge chilled or frozen
- flaked salt for topping
Instructions
- Preheat the oven to 375 F. Line 2 baking sheets with parchment paper.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add egg and vanilla, mix until smooth on low speed.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Add chocolate chips and break up your ice cream cone into little pieces and stir. Place 3 scoops of hot fudge about a tablespoon each onto the dough and swirl in. Don't stir too much or you'll lose the marbling affect.
- Scoop the dough into desired size cookie balls. I like to use a 4 tablespoon scoop for these.
- Place 5-6 cookie balls on the baking sheet and sprinkle with flaked salt. Bake for 11-14 minutes, or until the edges start to turn golden brown. Run a spoon or spatula around the freshly baked cookies to help shape a perfect circle. Top with more salt if desired.
Leave a Reply