There’s a certain joy that fills the kitchen as the smell of fresh cookies wafts through the air, and right now, I’m excited to share a delightful treat that redefines your traditional cookie experience: Caramel Cone Crunch Cookies. Imagine the delightful crunch of waffle cones mingling with gooey caramel and rich chocolate in a buttery cookie that practically melts in your mouth.
I stumbled upon this recipe when I was searching for a fun way to use up leftover waffle cones from a recent ice cream party, and let me tell you, it quickly became a family favorite. These cookies are perfect for gatherings, a cozy night in, or whenever that sweet craving calls. With just a little bit of patience as they chill, you’ll be rewarded with cookies that are not only visually stunning but also packed with layers of flavor.
So grab your apron, and let’s dive into making these irresistible Caramel Cone Crunch Cookies together!
Why will you love these Caramel Cone Crunch Cookies?
Decadent, the combination of chocolate, caramel, and crunch creates a treat that is truly indulgent. Easy to make, you’ll only need simple ingredients and a bit of patience while they chill. Perfect for sharing, these cookies are bound to impress your friends and family at any gathering. Customizable, feel free to switch up the chocolate or add in your favorite nuts for a personal touch. Time-saving, with a short bake time after chilling, you can whip them up in no time! You’ll definitely want to keep this memorable treat in your recipe collection.
Caramel Cone Crunch Cookies Ingredients
• Get ready to indulge in sweet goodness!
For the Cookie Dough
- Unsalted butter – ¾ cup (170g), softened to room temperature for the perfect creamy texture.
- Brown sugar – ¾ cup (152g), adds a delightful caramel-like depth to the cookies.
- Granulated sugar – ½ cup (108g), provides sweetness that balances the richness of the butter.
- Egg – 1 large, at room temperature, helps bind the ingredients and enrich the dough.
- Vanilla extract – 1 teaspoon, enhances the overall flavor with a warm touch.
- All-purpose flour – 2 cups (260g), the base that gives the cookies structure.
- Cornstarch – 1 tablespoon, contributes to a soft and chewy cookie texture.
- Baking soda – 1 teaspoon, ensures your cookies rise perfectly for a light bite.
- Baking powder – ½ teaspoon, gives an extra boost of fluffiness.
- Salt – ½ teaspoon, elevates flavors by balancing the sweetness.
For the Crunch
- Waffle cones – 3 cones (about 60g), crushed to add a delightful, crispy texture.
- Chocolate chips – ½ cup (98g), use dark or semi-sweet for a rich, decadent taste.
- Werther’s soft caramels – 16 pieces, cut into smaller bits for gooey caramel surprises in every bite.
These Caramel Cone Crunch Cookies promise to be a memorable treat, filled with layers of flavor and delightful textures that your family and friends will be craving for more!
How to Make Caramel Cone Crunch Cookies
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Melt the chocolate in a microwave-safe bowl, heating it in 20-second intervals. Stir in between until it’s silky smooth, then fold in the crushed waffle cones until they’re evenly coated.
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Spread the chocolate-waffle mixture onto a parchment-lined baking sheet. Aim for an even layer and then pop it in the freezer until the chocolate is solid.
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Cream the butter, brown sugar, and granulated sugar together in a stand mixer bowl fitted with a paddle attachment for about 2 minutes, until it’s light and fluffy.
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Incorporate the egg and vanilla extract into the mixture at low speed, making sure to scrape the bowl for an even blend, then mix until combined.
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Combine the flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Use kitchen scissors to cut the Werther’s caramels into 4-5 pieces each, adding them directly to the flour mixture to keep them from sticking.
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Add the flour and caramel mix to the butter mixture. Stir gently until just a few streaks of flour remain, being careful not to overmix.
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Fold in the broken-up chocolate-covered waffle cones, mixing until everything is smoothly combined.
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Scoop generous portions of cookie dough onto a parchment-lined baking sheet using a 3-tablespoon cookie scoop. Cover with plastic wrap and chill for at least 2 hours or overnight for the best flavor and texture.
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Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats and arrange the chilled cookie dough scoops, giving them room to spread while baking.
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Bake the cookies for 10-12 minutes until the edges are set and lightly golden brown. If any caramel spills out during baking, use a large round cutter to reshape them and gently push any escapees back in. Allow the cookies to cool for at least 10 minutes before enjoying!
Optional: Drizzle some melted chocolate on top for an extra chocolatey treat!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Caramel Cone Crunch Cookies are perfect for busy bakers looking to save time in the kitchen! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking, which lets the flavors meld beautifully. Just scoop the dough onto a baking sheet, cover it tightly with plastic wrap, and chill. You can also melt the chocolate and coat the waffle cones up to 3 days in advance; simply store the mixture in an airtight container in the refrigerator. When you’re ready to bake, preheat your oven and place the chilled scoops on a lined baking sheet, baking them directly from the refrigerator for delicious, gooey cookies just as mouthwatering as when freshly made!
How to Store and Freeze Caramel Cone Crunch Cookies
Room Temperature: Keep the cookies in an airtight container and store at room temperature for up to 3 days for optimal freshness.
Fridge: For longer storage, place them in the refrigerator for up to 1 week. Just ensure they are wrapped tightly to prevent drying out.
Freezer: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag. They can be stored for up to 3 months, ready for your spontaneous cravings!
Reheating: To enjoy them warm, simply microwave individually for 10-15 seconds or bake at 350°F for 5-7 minutes, softening those delicious layers of caramel in each bite!
What to Serve with Caramel Cone Crunch Cookies?
Creating a magical dessert experience is as simple as knowing the perfect pairings for your cookies.
- Vanilla Ice Cream: The cool creaminess of vanilla ice cream complements the warm, gooey cookies beautifully.
- Coffee or Espresso: A rich cup of coffee balances the sweetness of the cookies while enhancing their chocolate flavors.
- Milkshake: A thick chocolate or caramel milkshake makes for a nostalgic pairing that brings out the flavors of your cookies.
- Caramel Sauce Drizzle: Elevate the experience by drizzling warm caramel sauce on top to enhance each cookie’s blissful sweetness.
- Fresh Berries: The tartness of berries offers a refreshing contrast to the richness of the cookies, balancing every bite perfectly.
- Chocolate Milk: Indulge your sweet tooth by serving a glass of chocolate milk, heightening your cookie experience.
- Cheesecake Bars: Creamy cheesecake bars provide an indulgent option that pairs well with the crunchy texture of the cookies.
- Nutty Granola: A side of nutty granola adds extra crunch, providing a delightful mix of textures with every bite.
- Hot Chocolate: Serve warm mugs of hot chocolate for a cozy treat that feels like a warm hug on a chilly day.
- Fruit Tart: A fresh fruit tart adds a light and zesty note, balancing the sweetness of the Caramel Cone Crunch Cookies.
Caramel Cone Crunch Cookies Variations
Feel free to get creative with these delicious cookies, as every twist opens up new flavors and textures!
- Nutty Delight: Add ½ cup of chopped nuts, such as pecans or almonds, for a satisfying crunch and rich flavor.
- Peanut Butter Swirl: Incorporate ¼ cup of creamy peanut butter into the cookie dough for a delightful nutty surprise with each bite.
- Choco-Chunky: Use a mix of chocolate chips and butterscotch chips to add layers of flavor and sweetness.
- Dairy-Free: Substitute the butter with coconut oil and use dairy-free chocolate chips for a tasty vegan option.
- Spicy Kick: Sprinkle in a pinch of cayenne pepper or ground cinnamon to the dough for those who love a touch of heat in their sweet treats.
For a unique twist, try adding citrus zest, like orange or lemon. It brightens the flavors beautifully!
- Oatmeal Boost: Replace ½ cup of flour with rolled oats for added texture and enhanced chewiness.
- Gooey Filling: Before baking, top each cookie dough scoop with an extra piece of caramel for an extra gooey center after baking.
Experimenting with these variations will surely keep your cookie jar full of surprises!
Expert Tips for Caramel Cone Crunch Cookies
Chill Time Matters: Make sure to refrigerate the dough for at least 2 hours. This prevents spreading and ensures a chewy texture in your cookies.
Proper Measuring: Use a kitchen scale for accuracy, especially with flour and sugar. This helps avoid overly dry or sugary cookies that can ruin your batch.
Avoid Overmixing: When combining the flour and caramels with the butter mixture, mix just until no flour streaks remain. Overmixing can result in tough cookies.
Space Cookies Apart: When placing cookie dough on the baking sheet, give them at least 2 inches of space. This allows them to spread properly and bake evenly.
Don’t Skip the Cooling: Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This helps maintain their shape and prevents crumbling.
By keeping these tips in mind, your Caramel Cone Crunch Cookies will turn out perfectly every time!
Caramel Cone Crunch Cookies Recipe FAQs
How do I choose the best chocolate chips for this recipe?
Absolutely! When selecting chocolate chips, opt for high-quality dark or semi-sweet varieties. Look for chips that are around 60-70% cocoa for a richer taste. Avoid ones with added wax or artificial flavors, as they won’t melt as beautifully, compromising your cookies’ texture.
How should I store my Caramel Cone Crunch Cookies?
Very! Place your cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Just ensure they’re well-wrapped to prevent them from drying out. Enjoy them fresh for the best taste!
Can I freeze the cookie dough before baking?
You sure can! To freeze the cookie dough, scoop the dough onto a baking sheet lined with parchment and freeze them individually until solid. Once frozen, transfer the cookie dough balls into a ziplock bag or a freezer-safe container. They can be stored for up to 3 months! When you’re ready to bake, just preheat your oven and add a couple of extra minutes to the baking time.
What should I do if my cookies spread too much while baking?
If your cookies spread excessively, it could be due to a few reasons. Make sure your butter is at room temperature, not melted, when creaming with the sugars. Also, chilling the dough for at least 2 hours helps prevent excessive spread. If your cookies still run, try adding a little extra flour to the dough next time — about 2 tablespoons should help!
Are there any dietary considerations I should keep in mind for these cookies?
Certainly! If you’re baking for someone with allergies, be aware that this recipe contains gluten (from all-purpose flour) and dairy (from butter and chocolate). For a gluten-free option, you can use a gluten-free flour blend, and substitute coconut oil or a dairy-free butter alternative for a dairy-free version. Always check the packaging on items like chocolate chips and caramels to ensure they are free from allergens!
How do I know when my cookies are done baking?
Keep an eye on the edges! The cookies should be set and lightly golden brown around the edges while still appearing soft in the center. They will continue to cook a bit as they cool, so I recommend letting them sit on the baking sheet for at least 10 minutes before transferring them to a wire rack. This helps them maintain their shape and finish perfecting their texture!
Caramel Cone Crunch Cookies That Will Leave You Craving More
Ingredients
Equipment
Method
- Melt the chocolate in a microwave-safe bowl, heating it in 20-second intervals. Stir in between until it’s silky smooth, then fold in the crushed waffle cones until they’re evenly coated.
- Spread the chocolate-waffle mixture onto a parchment-lined baking sheet. Aim for an even layer and then pop it in the freezer until the chocolate is solid.
- Cream the butter, brown sugar, and granulated sugar together in a stand mixer bowl fitted with a paddle attachment for about 2 minutes, until it’s light and fluffy.
- Incorporate the egg and vanilla extract into the mixture at low speed, making sure to scrape the bowl for an even blend, then mix until combined.
- Combine the flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Use kitchen scissors to cut the Werther’s caramels into 4-5 pieces each, adding them directly to the flour mixture to keep them from sticking.
- Add the flour and caramel mix to the butter mixture. Stir gently until just a few streaks of flour remain, being careful not to overmix.
- Fold in the broken-up chocolate-covered waffle cones, mixing until everything is smoothly combined.
- Scoop generous portions of cookie dough onto a parchment-lined baking sheet using a 3-tablespoon cookie scoop. Cover with plastic wrap and chill for at least 2 hours or overnight for the best flavor and texture.
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats and arrange the chilled cookie dough scoops, giving them room to spread while baking.
- Bake the cookies for 10-12 minutes until the edges are set and lightly golden brown. Allow the cookies to cool for at least 10 minutes before enjoying!