Irresistible Caramel Cone Crunch Cookies for Sweet Moments

Delight in these Caramel Cone Crunch Cookies that blend crunchy waffle cones and gooey caramel for a nostalgic treat.

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Prep Time 15

Cook Time 12

Chill Time 2

Total Time 2 27

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Dough

1 cup Unsalted Butter at room temperature
1 cup Brown Sugar light or dark, as preferred
1/2 cup Granulated Sugar
1 large Egg at room temperature
1 teaspoon Vanilla Extract preferably pure
2 1/4 cups All-Purpose Flour
1 teaspoon Cornstarch optional but recommended
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt sea salt recommended

For the Mix-ins

1 cup Chocolate Chips dark or semi-sweet
1 cup Waffle Cones crushed into bite-sized pieces
1 cup Werther’s Soft Caramels cut into small pieces

Equipment

mixing bowl
baking sheet
parchment paper
Microwave

Method

Step-by-Step Instructions

Crush waffle cones into bite-sized pieces. Melt dark chocolate in a microwave and dip cone pieces, then freeze for 15 minutes.
Cream butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy. Add egg and vanilla, mixing well.
Gradually sift in flour, cornstarch, baking soda, baking powder, and salt until just combined.
Fold in caramel pieces and chocolate-coated waffle cone pieces.
Scoop dough portions onto a baking sheet, cover, and refrigerate for at least 2 hours.
Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are set. Cool on wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 30mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Chilling the dough prevents excessive spreading and keeps cookies thick and chewy.

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