Chewy brown sugar cookies made with ground up sugar cones! These cookies have a deep, caramel-like flavor and are fantastic for sandwiching with ice cream.
So here’s my thinking: sometimes I want a cone & ice cream, sometimes I want a chocolate chip cookie and ice cream…. But what if we could have both in one?!
The first iteration of these was mostly these bakery style cookies with just some hand-crushed cones mixed in alongside chocolate chips. At room temperature though, the cone bits are rather chewy and their flavor didn’t get mixed in as well as I’d like.
So I made them kind of how I make these s’mores blondies and ground up the cones to add to the cookie dough itself. Doing this gives the cookies excellent ‘sugar cookie’ flavor! These cookies are also perfect for freezing as they don’t get too tough to eat when frozen.
Sugar: Light or dark brown sugar, plus fine granulated.
Butter: either american or european (the latter will have more spread). Cold is fine (we’ll be melting it!). If you are using salted, halve the salt listed in the recipe below.
Egg & yolk: from two large eggs.
Sugar cones: You can also use waffle cones! But do grind them up and then measure how much you have so you aren’t over-doing it. I’d start with two, since waffle cones are larger. Do not use flat-bottom ice cream cones (the pale kind with the crispy texture) that’s has very different structure and won’t work here.
Add-ins: One thing I can’t help doing is crushing up more cones with my hands so I get bean sized bits of cone in the cookie. They are a bit chewy at room temperature but crispy/crunchy when frozen. And chocolate chips! If you intend to use these cookies to make ice cream sandwiches, use mini chips so you won’t be biting into a chunk of frozen chocolate.
You can simply use an ice cream scoop to portion the ice cream between two cookies and squish it together.
But if you want a perfect layer of ice cream in the center without risking breaking the cookie do this: line a 8 or 9 inch square pan with parchment paper, then soften some ice cream and then press it into an even layer into the pan. Cover it and freeze.
Once it’s solid you can use a biscuit cutter to pop out perfect circles of ice cream to place between two cookies (use a cutter that’s about the same size as the baked cookies).
There will be leftover ice cream in the pan from doing it this way, eat it before it melts 😉
Once you’ve got your cookies sandwiched, wrap them individually in plastic wrap and set in the freezer.
Can I add any kind of chocolate to the cookies?
Yes but if you are making these into ice cream sandwiches, don’t do big chunks or they’ll be very tough to bite into once frozen!
How far ahead of time can I make the cookies?
Once the dough is made it can sit in the fridge for up to 24 hours until you are ready to portion and bake.
Can I freeze some of the dough before baking?
Once you’ve portioned the cookies, set them on a parchment lined plate and freeze the dough balls for 10 minutes. Then you can transfer them to a ziplock bag for longer storage. If baking from frozen, add a few more minutes to the bake time.
I’ve made these a few ways and I think there’s quite a few possibilities to do a topping before baking them:
Share & tag me on instagram @buttermilkbysam