Ice Cream Sundae Cookies

Everyone loves ice cream right?! It’s creamy, cool, and oh so delicious. Especially when it’s covered in ice cream sundae toppings like sprinkles, chocolate sauce, and nuts.

Everyone also loves cookies. Soft, chewy, crispy-edged cookies.
So why not marry the two together in a cookie form?!
Cue, the ice cream sundae cookies.
  • Cookies:
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • ½ tsp salt
  • 1/2 cup (1 stick) unsalted butter melted
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg + 1 egg yolk at room temperature
  • 1 tsp vanilla extract
  • ½ cup chocolate chips
  • ¼ cup crushed waffle cones
  • ⅛-¼ cup rainbow sprinkles
  • Toppings:
  • ½ cup mini marshmallows cut in half
  • Additional sprinkles
  • Additional waffle cone pieces
  • Chopped nuts of choice
  • Melted chocolate or chocolate fudge sauce

  1. In a mixing bowl, combine flour, baking soda, cornstarch, and salt. Set aside
  2. In a stand mixer with the paddle attachment or with a hand mixer, cream together butter and sugars until light and fluffy, about 2 minutes
  3. Add in egg and egg yolk and vanilla. Mix until just combined
  4. Slowly mix in half of the dry ingredients until combined, then add in the rest of the dry ingredients. Fold in chocolate chips, crushed waffle cones and rainbow sprinkles
  5. Chill dough for 1 hour or overnight. When ready to bake, take dough out of fridge and let sit on counter for about 15 minutes to make it easier to work with
  6. Preheat oven to 350 degrees F
  7. Line a baking sheet with silicone baking mats or parchment paper. Roll balls of dough about 11/2 tablespoon in size and place onto the baking sheet, about 1-2 inches apart. Add additional toppings on top if desired, except for marshmallows
  8. Bake for 10 minutes, then remove from oven and top each cookie with a few pieces of mini marshmallows, sliced in half
  9. Set oven to broil and bake for 2 more minutes or until golden brown, rotating the pan after 1 minute. Keep a careful eye on the cookies during this step so they don't brown too much or burn. It's imperative to rotate the pan halfway through! 
  10. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling
  11. Once cooled, either drizzle or dip cookies in melted chocolate
Recipe Notes
Keep a close eye on cookies during the broil stage as they can easily become overcooked and the marshmallow can burn. Once you see the marshmallows become golden brown, remove the pans from the oven. 
Feel free to substitute the baked toppings for your preferred topping. Pecans, white chocolate chips, chocolate sprinkles - there's so many possibilities

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