Okay, confession time: I made these Drumstick Ice Cream Cone Cookies because I once ate a whole store-bought Drumstick in under three minutes and felt both triumphant and sticky. If you love that crunchy waffle cone, nut-studded chocolate cap, and a soft, sweet center — but want to make them at home with less mystery and more control — this recipe is for you. These little cones bring together **toasty mini waffle cones**, a safe-to-eat raw-style cookie filling, and a glossy chocolate-and-nut crown that snaps delightfully when you bite in. They look fancy, but they behave like a weekend project—fun, slightly messy, and totally worth licking your fingers over.
Quick Facts
- Yield: Makes about 24 drumstick cookies
- Prep Time: 30 minutes
- Cook Time: 6–8 minutes (toasting cones)
- Total Time: ~1 hour (including chill time)
Why This Recipe is Awesome
This recipe gives you the satisfying crunch of a classic Drumstick with the comfort of homemade cookie filling — no fancy equipment required. The contrast between the crisp, golden cone and the buttery, chocolate-studded center makes every bite interesting. Plus, dipping the tops in warm chocolate and rolling them in chopped nuts feels delightfully nostalgic. It’s so approachable that even a baking newbie can impress a crowd (or a very specific roommate). Who doesn’t love that snap followed by a creamy, sweet middle?
Ingredients
For the Main Dish:
- 24 mini waffle cones (store-bought)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 1 tbsp milk (or heavy cream)
- 1 1/4 cups all-purpose flour (heat-treat — see notes)
- 1/8 tsp salt
- 3/4 cup mini chocolate chips
For the Topping:
- 8 oz semi-sweet chocolate chips or chopped chocolate
- 2 tbsp vegetable oil (helps the chocolate stay glossy)
- 1/2 cup chopped roasted peanuts (or toasted almonds)
- Optional: maraschino cherries or red candy for a classic look
How I Make It
Step 1:
Preheat the oven to 350°F. Arrange the mini waffle cones on a baking sheet and toast them for 6–8 minutes until they smell nutty and look a touch deeper golden. That little toasting step gives you extra crunch and a warm, toasty aroma that makes the kitchen smell like summer fairs. Let them cool briefly so they stay crisp.
Step 2:
While the cones toast, make the filling. Cream the softened butter and brown sugar in a bowl until fluffy (about 2–3 minutes). Beat in the vanilla and milk until smooth. Stir in the heat-treated flour and salt until just combined, then fold in the mini chocolate chips. The dough will feel soft and scoopable — think cookie-dough ice cream.
Step 3:
Transfer the dough to a piping bag or a resealable plastic bag with a corner snipped off. Pipe the filling into each cooled cone, leaving a little space at the top for the chocolate cap. You want a pleasing dome, not an overflowing mess — though a little overflow won’t ruin the vibe. Place filled cones upright on a parchment-lined tray and freeze for 20–30 minutes so the filling firms and makes dipping tidy.
Step 4:
Melt the chocolate and vegetable oil together in a microwave in 20-second bursts, stirring between, or use a double boiler. Dip the top of each frozen cone into the chocolate, letting excess drip back. Immediately sprinkle the chopped peanuts over the chocolate and press gently so they stick. You’ll hear a little snap as the chocolate cools — music for the ears.
Step 5:
Return the dipped cones to the tray and chill in the freezer for another 10 minutes until the chocolate firms. Serve slightly chilled or at cool room temperature so the filling stays soft and scoopable while the cone keeps its crunch.
Pro Tips
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F for 5 minutes or microwaving in 30-second bursts until it reaches 165°F. This makes raw-flour cookie dough safe to eat.
- If your butter isn’t quite soft, warm it for 5–8 seconds in the microwave rather than risking greasy melted butter.
- Use a piping bag for neat fills; a spoon works fine but expect a slightly rustic look (which I love).
- For glossy chocolate, don’t overheat — stir often and stop when mostly melted; residual heat finishes it.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- For a nut-free version, use crushed pretzels or toasted coconut instead of peanuts — still crunchy and nostalgic.
- Swap semi-sweet chocolate for milk chocolate for a sweeter crown, or use dark chocolate for contrast.
- For a dairy-free option, use vegan butter and dairy-free chocolate chips; the texture stays rich but plant-based.
- To make gluten-free cones, buy certified gluten-free mini cones and use a gluten-free all-purpose flour blend (heat-treat it the same way).
Variations & Tips
- Make a caramel-drizzled version: drizzle warm salted caramel over the chocolate before it sets for an extra indulgent bite.
- Swap peanuts for chopped pretzels and sea salt for a sweet-and-salty twist.
- Mix in chopped toffee or peanut butter chips into the filling for more texture and flavor.
- Make mini “sundae” versions by scooping a small amount of ice cream into the cone just before serving and topping with your chocolate-nut cap.
- Decorate with sprinkles instead of nuts for a kid-friendly party treat.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Store the finished cones in an airtight container in the freezer for up to 2 weeks. Thaw at room temperature for 5–10 minutes before serving so the filling softens slightly.
- Can I double the recipe?
- Sure thing. Work in batches for toasting cones and dipping. You might need two trays in the freezer at once or dip in shifts.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so about 6 tbsp oil for this recipe) and note the texture will be slightly less fluffy.
- How do I know it’s done?
- The cones should smell nutty and look a touch more golden after toasting. The filling will firm in the freezer and the chocolate topping should look glossy and set — no tacky fingerprints.
- What if I don’t have ingredient X?
- Out of mini chips? Chop a regular chocolate bar. No peanuts? Use pretzels or toasted coconut. No vanilla? Try a splash of almond extract (use less — about 1/2 tsp).
How I Like to Serve It
I love serving these at casual gatherings with a pitcher of iced coffee or a big jug of lemonade. They work for birthday parties, potlucks, or as a cheeky dessert after taco night. For a grown-up twist, serve them alongside espresso or a dessert wine — the chocolate and nuts pair beautifully.
Notes
- Store in the freezer in a single layer at first; then you can stack with parchment between layers. Thaw just a few minutes before eating.
- Heat-treat flour to 165°F or bake at 350°F for 5 minutes — this eliminates raw-flour concerns.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These Drumstick Ice Cream Cone Cookies taste like a fairground memory and look like you spent hours — even if you only spent a happy afternoon.