If you love ice cream sundaes and cookies, get ready. These Ice Cream Sundae Cookies are the ultimate mash-up you didn’t know you needed. Soft, sweet, and topped like your favorite frozen treat, they’re almost too cute to eat—almost.
These Ice Cream Sundae Cookies start with Betty Crocker™ Soft Baked Birthday Cake Batter Cookie Mix and get a fun twist with white chocolate chips and crushed waffle cone mixed right into the dough. Once baked and cooled, they’re topped with vanilla frosting, a drizzle of chocolate sauce, rainbow sprinkles, extra crushed waffle cone, and a cherry on top. They’re festive, nostalgic, and perfect for birthdays, summer parties, or just because!
Ingredients
Cookies
- 1 pouch Betty Crocker™ Soft Baked Birthday Cake Batter Cookie Mix
- 1 tablespoon water
- 2 eggs
- 1/2 cup salted butter
- 1/2 cup white chocolate chips
- 1/3 cup crushed waffle cones
Decorations
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1/4 cup chocolate sauce
- 1/4 cup from 1 container Betty Crocker™ Rainbow Sprinkles
- 1/4 cup crushed waffle cones
- 10 maraschino cherries
Make With
Betty Crocker Cookie Mix
Instructions
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Step
1
In a large bowl, combine cookie mix, water, eggs, and butter. Mix until fully combined. Fold in white chocolate chips and 1/3 cup crushed waffle cones.
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Step
2
Using a large (3-tablespoon) cookie scoop, divide the dough into 10 equal portions. Chill the dough on a parchment-lined baking sheet about 20 minutes. Meanwhile, heat the oven to 350°F. Bake the chilled cookies on parchment-lined baking sheets for 14 minutes or until lightly golden around the edges. Let cool completely.
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Step
3
Once cooled, pipe a swirl of frosting on top of each cookie using a round piping tip. Finish each with a drizzle of chocolate sauce, rainbow sprinkles, a sprinkle of crushed waffle cones, and a maraschino cherry on top.
Nutrition
Nutrition Facts are not available for this recipe
