Ice Cream Sundae Cookies
Servings: 14 cookies
Ingredients
Cookies
- 1 box white cake mix {13.25 ounces}
- ½ cup all purpose flour
- 2 Tablespoons brown sugar {packed}
- ½ cup butter {melted}
- 2 large eggs
- ½ cup waffle cone pieces
- ⅓ cup rainbow sprinkles
Toppings
- 2 cups vanilla ice cream
- ½ cup chocolate syrup {I used Smuckers}
- ¼ cup peanuts {chopped}
- ½ cup whipped cream
- 14 jarred maraschino cherries with the stem
Instructions
- Preheat the oven to 350°.
- In a medium bowl combine the white cake mix, flour and brown sugar. Whisk to combine the dry ingredients. Add the melted butter and eggs to the dry ingredients and mix using an electric mixer until you have a thick dough. Finally, add the waffle cone pieces and rainbow sprinkles and gently fold them into the cookie dough until they are evenly distributed.
- Use a large cookie scoop to measure out dough and form each dough mound into a disc that is about ½-¾” thick. Place 6 onto a silicone mat {or parchment} lined baking sheet. Bake for 10-13 minutes or until set. Remove from the oven and allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.
- To Serve: Top each cookie with a scoop of vanilla ice cream, chocolate syrup, chopped peanuts, whipped cream and a maraschino cherry.
Notes
Party Idea: Set out the cookies and toppings so everyone can build their own ice cream sundae cookie.
Nutrition
Serving: 1cookie | Calories: 370kcal | Carbohydrates: 58g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 368mg | Potassium: 138mg | Fiber: 1g | Sugar: 33g | Vitamin A: 336IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 2mg