Cookie Cones Recipes

Steps:

• Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it's on the ice cream).
• Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.
• Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream into the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.

Steps:

• Place cookies in a resealable bag and crush with a wooden spoon until crumbs. Set aside
• Separate the egg whites into a bowl.
• Add in sugar, vanilla, melted butter, and salt. Mix until combined.
• Sift the flour and add it to the bowl along with the cookie crumbs and milk. Mix until combined. NOTE: Add more milk if too thick.
• Heat a nonstick skillet over a medium heat and pour in a ¼ cup (60 ml) of batter. Swirl around the pan until coated.
• Cook until the surface begins to bubble and flip.
• Cook for another couple of minutes and then transfer to a baking tray.
• Quickly roll into a cone shape and hold until set (about a minute).
• Cool and top with your favorite ice cream and additional cookie crumbs.
• Enjoy!

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips, crushed sugar cones and sprinkles., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.