Chocolate Cone Cookies

These look like chocolate ice cream cones but they’re actually fudgy chocolate cookie dough baked right inside flat-bottomed ice cream cones. Kids absolutely lose their minds over these, and they’re a guaranteed hit at birthday parties and bake sales.

The dough is a rich brown sugar and cocoa base loaded with chocolate chips, spooned loosely into each cone with a rounded dome on top. Standing the cones upright in muffin tins keeps them stable during baking. Pack the dough too tightly and the cookie won’t bake through in the center, so keep it loose.

The ganache dip on top is what sells the illusion. Warm cream melts chopped semi-sweet chocolate into a glossy coating that firms up as it cools, and sprinkles on top seal the deal. Let the ganache thicken slightly before dipping so it coats in a thick layer instead of running off.

Kitchen Tips

• Use flat-bottom cones (cake cones), not sugar cones or waffle cones. Sugar cones can scorch during the 25-minute bake.
• Stand filled cones in muffin cups to keep them upright. They’ll tip on a flat baking sheet.
• Cool the ganache until it’s the consistency of thick frosting before dipping. Too warm and it slides right off.
• Add sprinkles immediately after dipping, before the ganache sets. Once it firms up, nothing sticks.

Variations

• Use peanut butter chips instead of chocolate chips in the dough for a chocolate-peanut butter combo.
• Roll the ganache-dipped tops in crushed cookies or mini M&Ms instead of sprinkles.
• Add a mini marshmallow pushed into the top of each cone before baking for a gooey surprise inside.