Ice Cream Cone Cookies (small batch)
Brown butter cookies with ice cream cone shards and dark chocolate
Servings 7
Ingredients
- 1 1/2 sticks butter
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2/3 cup ground sugar cones 6
- 3/4 cup AP flour + 2 tbsp
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 whole egg
- 6 whole sugar cones
- 8 oz dark chocolate chunks
Instructions
- Preheat oven to 350°F.
- In a large saucepan, melt butter over medium heat until golden and bubbly.
- Remove from heat and add vanilla extract, maple syrup, cinnamon, and nutmeg. Stir to combine.
- In a large bowl, combine 2/3 cup finely ground sugar cones (about 6 blended), AP flour, baking soda, and salt.
- Add brown sugar and white sugar to melted brown butter mixture.
- Add your egg and mix until combined. Then, add your dry ingredients, shards of 5 crushed sugar cones, and chocolate.
- Scoop cookie dough into 7 even balls with a large ice cream scoop. Bake one immediately to test, and to taste.
- Refrigerate the other 6 cookie balls, covered, until ready to bake, up to 24 hours. Remove from fridge and let come to room temperature before baking.
- Top your dough balls with large shards of the last sugar cone and chocolate chips. Then, bake for 10-12 minutes until flat and gooey.
- Press down on your cookies before baking to ensure they spread, or drop your baking pan on the counter a few times when the cookies come out to help them flatten.
Notes
- If you want your cookies more flat, let the dough come to room temperature before baking and press them down with a flat-bottomed sauce pan.
- You may be tempted to sprinkle on some sea salt for presentation - make sure you remove 1/4 tsp from the dough if you do so they aren't too salty.