Ice cream sundaes are the circus of the dessert world. They have a ton of stuff going on all the time, bring a smile to everyone’s face, and are totally entertaining. Colorful sprinkles, milky chocolate, crunchy waffle cones, cool ice cream, creamy whipped cream, salty peanuts and tart cherries… it’s a circus of sweets! I love all of the textures – crunchy nuts and waffle cones, creamy chocolate and ice cream, sticky whipped cream and fudge. With all of the amazing flavors, I knew I could put them together into a super fun cookie! Make these and enjoy them as much as I have!

What you’ll need:

1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar (packed
2 eggs
3 teaspoons vanilla (yes, this uses a lot of vanilla to get that ice cream flavor)
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 bag mini semi-sweet chocolate chips (you can always use regular size, but these are more fun)
12 waffle cones (sugar cones) (crushed)
1 cup rainbow sprinkles
Marshmallow Fluff or Creme
Salted peanuts (or any nut you prefer) (chopped)
Maraschino cherries

Make them:

Preheat your oven to 375 degrees. These will cook at a hotter temp. for a shorter period of time, so that everything bakes, but doesn’t necessarily melt all the way. We want those sprinkles to show up! 🙂

Cream the butter and sugars until they are light and fluffy. Add the eggs and vanilla.

In another bowl, mix the flour, salt and baking soda with a whisk. Gradually add this to your creamy mixture.

Now comes the fun! Crunch up those ice cream waffle cones in a plastic bag by beating the crap out of them with a rolling pin. You want the consistency to be what you find at the bottom of a chip bag – some larger pieces mixed with crumbs and dust. Pour that into the dough. Throw the chocolate chips and sprinkles in there and mix, mix, mix. This is a very coarse, thick dough that is also crumbly because it has so much going on.

Using your cookie scoop (this is my favorite that I use every time I make cookies), scoop out balls about 1 inch big. I made these two ways: 1 scoop or 2 scoops. I prefered the larger, 2 scoops option. Plus, every sundae needs at least 2 scoops of ice cream, right? So use your cookie scoop to get two balls, then roll those into one, big, smooth ball in your hands. Place on a cookie sheet lined with parchment paper. You’ll fit about 6 double scoops or 8 single scoop cookies on the sheet. Bake for 10 minutes (or until golden brown). Let them sit on the cookie sheet for a few minutes before moving them to a wire rack to cool. Cool completely before the next step.

Once cooled, plop about a teaspoon of Marshmallow Fluff on top of each cookie. If the cookie isn’t cooled, the Fluff will spead, so you’ll need to put a little less of it on each cookie so it isn’t completely covered in Fluff. Sprinkle with nuts and top with cherry. Violá! It’s an ice cream sundae cookie!

Print Recipe

Ice Cream Sundae Cookies

These fun and colorful cookies will make you feel like you're eating an ice cream sundae, in cookie form!

Ingredients

1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar (packed
2 eggs
3 teaspoons vanilla yes, this uses a lot of vanilla to get that ice cream flavor
2 1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 bag mini semi-sweet chocolate chips you can always use regular size, but these are more fun
12 waffle cones sugar cones (crushed)
1 cup rainbow sprinkles
Marshmallow Fluff or Creme
Salted peanuts or any nut you prefer (chopped)
Maraschino cherries

Instructions

Cream the butter and sugars until they are light and fluffy.
Add the eggs and vanilla.
In another bowl, mix the flour, salt and baking soda with a whisk. Gradually add this to your creamy mixture.
Now comes the fun! Crunch up those ice cream waffle cones in a plastic bag by beating the crap out of them with a rolling pin. You want the consistency to be what you find at the bottom of a chip bag - some larger pieces mixed with crumbs and dust. Pour that into the dough.
Throw the chocolate chips and sprinkles in there and mix, mix, mix. This is a very coarse, thick dough that is also crumbly because it has so much going on.
Using your cookie scoop, scoop out balls about 1 inch big. I made these two ways: 1 scoop or 2 scoops. I prefered the larger, 2 scoops option. Plus, every sundae needs at least 2 scoops of ice cream, right? So use your cookie scoop to get two balls, then roll those into one, big, smooth ball in your hands.
Place on a cookie sheet lined with parchment paper. You'll fit about 6 double scoops or 8 single scoop cookies on the sheet.
Bake for 10 minutes (or until golden brown). Let them sit on the cookie sheet for a few minutes before moving them to a wire rack to cool.
Cool completely before the next step.
Once cooled, plop about a teaspoon of Marshmallow Fluff on top of each cookie. If the cookie isn't cooled, the Fluff will spead, so you'll need to put a little less of it on each cookie so it isn't completely covered in Fluff. Sprinkle with nuts and top with cherry. Violá! It's an ice cream sundae cookie!