Caramel Cone Crunch Cookies
Serves 18
30 mins prep
15 mins cook
45 mins total
Crunchy chocolate-covered waffle cones and pools of creamy caramel. These Caramel Cone Crunch Cookies are the perfect bite of summer and my version of the “Americone Dream” ice cream, in a cookie!
Heat the chocolate in the microwave in 20-second increments, stirring in between until melted. Add the crushed waffle cones to the melted chocolate and stir until the pieces are coated.
Spread the mixture as evenly as possible onto a baking sheet lined with parchment. Freeze until chocolate is set.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 2 minutes.
Scrape the bowl well then with the mixer on low speed, add the egg and vanilla. Mix until well combined. Scrape the bowl again.
In another bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Using kitchen scissors, cut each caramel into 4 or 5 pieces, allowing them to fall into the bowl of flour. Coat the caramels with the flour mixture to prevent them from sticking together.
Add the flour with the caramels to the mixing bowl. Mix until only a few streaks of flour remain.
Break up the chocolate covered waffle cones into smaller pieces and add to the bowl. Mix just until all the ingredients are combined.
Scoop the cookies onto a baking sheet lined with parchment paper, using a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop. Cover with plastic wrap and refrigerate for 2 hours or overnight before baking.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat. Place the chilled cookie dough scoops on the prepared baking sheets, spacing them at least 2 inches apart.
Bake for 10-12 minutes or until the edges are set and lightly golden brown. Use a large round metal cutter to reshape the cookies and push in any caramel that leaked out. Allow to cool for at least 10 minutes and enjoy!
