Homemade Chocolate Chip Cookie Ice Cream Cone

filed under: Cookies on July 14, 2015

These homemade Chocolate Chip Cookie Ice Cream Cones are a seriously fun way to kick summer up a notch!


Homemade Ice Cream Cones!

Homemade Ice Cream Cones

Let me just say this straight out, I did not invent this! I saw this on Dude Foods and was completely intrigued. But while they do give a brief description of how to do it, there were a lot of details missing.

So I just winged it.

A few times. It was definitely a trial and error process… I tried. I errored. But that fabulous part about trial-ing and error-ing with chocolate chip cookie is that it’s a really delicious screw-up!

And then, when you finally get it right, the heavens seem to shine down and the angels sing.

That happens to everyone, right?

Chocolate Chip Cookie Ice Cream Cone

Tips & Tricks:

While I did find a delicious recipe that is just about the right size to make 2 cones, you can certainly use store-bought cookie dough or your own favorite recipe. However, I do recommend either finely chopped chocolate or the mini chips. The flatter that you can roll the cookie dough, the better. I think rolling it to 1/2-inch thickness was just about perfect.

You want the cookie to be done, not ooey gooey in the center. If the cookie is too gooey it will not roll and will fall apart.

Working quickly out of the oven is key.

Removing the Cone: If you allow the Chocolate Chip Cookie Cone to cool on the kitchen counter (say that three times fast) you can remove the sugar cone once the Cookie Cone is firm. If you cool the cone in the freezer it is harder to remove (it ends up sticking to the cookie) and you may need to leave it in the Chocolate Chip Cookie Cone. (We tried it both ways and my kids liked it better when the cone was still inside.)

Drip-Proof Cone: If you remove the sugar cone and still want your Cookie Cone to be drip-proof, you can dip the bottom of the cone in melted chocolate and allow to cool. Or you can fill the inside with melted chocolate then set upside down to drain out and cool.

You can successfully double the cookie recipe if you want to make 4 chocolate chip cookie cones, but I would still make it 2-at-a-time. These can be prepared in advance, just store in an air-tight container until ready to use. They will be good for up to a week.

Homemade Ice Cream Cone using Chocolate Chip Cookies!

I have chocolate ice cream pictured, but I think this would be amazing with vanilla or cookie dough ice cream! Or strawberry. Or Phish Food. Ok, so there is basically no ice cream that wouldn’t taste amazing in this homemade cookie cone!

Homemade Ice Cream Cone
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins

These homemade Chocolate Chip Cookie Ice Cream Cones are a seriously fun way to kick summer up a notch!

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie cone, homemade ice cream cone
Servings: 2
Author: Amanda Rettke
  • 1/2 cup (57g) butter softened
  • 1/3 cup (67g) granulated sugar
  • 1/3 cup (73g) packed brown sugar
  • 1 tsp. McCormick® vanilla extract
  • 1 egg
  • 1 cup (128g) all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup (175g) mini semisweet chocolate chips
  • sugar cone to mold cookie cone
  1. In the bowl of a stand mixer beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
  2. Add egg and beat well.
  3. Gradually add flour, salt, and baking soda, mixing until just blended.
  4. Remove bowl from mixer and stir in chocolate chips by hand.
  5. Spread on a prepared 14-inch round pizza pan.
  6. Bake at 350°F (325 in a convection oven) for 9-13 minutes, or until center no longer appears wet and edges are just slightly browned.

  7. Immediately from the oven place two piece of parchment paper over cookie with the papers touching in the center. Using another cool cookie sheet, carefully flip giant cookie over.
  8. Using a pizza cutter, cut down the center of the cookie right where the parchment paper meets.
  9. Place a sugar cone along edge of cookie and start to roll it up using the parchment paper to help lift hot cookie. Roll until cone is completely covered and stop. Cut off the excess cookie.
  10. Repeat with other side.
  11. Cool chocolate chip cookie cone for at least 1 hour at room temperature or 15 minutes in the freezer.

Recipe Video

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Phi @ The Sweetphi Blog says:

    I’m straight up obsessed with this! This looks incredibly delicious and amazing!

  • CathyAnn says:

    OMG, I think I died and went to heaven!!!!
    Can’t wait to try this. Thanks!

  • Laura says:

    OMGoodness this is not fair…I seriously could eat this for a meal (several actually!)!


  • Erin@WellPlated says:

    No ice cream scoop will be the same after this!

  • april says:

    Oh your cone looks amazing! I’ve seen the dudes video as well. Your tutorial is perfect! I must try this one day!

  • Amy @Very Culinary says:

    And now I will be daydreaming about this all day!

  • Jen | Baked by an Introvert says:

    This is such a great idea! I need to make my own cookie cones asap! Thanks for teaching us how!

  • Maegan @thebakermama says:

    This is a dream come true! Can’t wait to bake it! Thanks for the great video tutorial.

  • mila furman says:

    OMG Amanda! What incredible decadence! Looks perfect!!!

  • Cate | Chez CateyLou says:

    These are awesome – what a fun idea!! And – probably the most delicious screw-ups ever!!!

  • Dorothy @ Crazy for Crust says:

    WOW! This is FANTASTIC!

  • Ashley | The Recipe Rebel says:

    You are pretty much my most favoritest person ever, even if you didn’t technically invent them!

  • Beth @ Hungry Happenings says:

    Now that’s the most amazing way to eat a scoop of ice cream that I’ve ever seen. It’s so much fun! I love it.

  • Shawn @ I Wash You Dry says:

    These are so neat!! I think I’d eat them all myself. 😉

  • Beth @ bethcakes says:

    Omg, this is the coolest thing! What a fabulous idea, and your video is so helpful!!

  • Joanne says:

    I’m normally pretty meh about ice cream cones…but this is not your average ice cream cone. This is like a PARTY in a cone!

  • Allie | BakingAMoment says:

    Oh my goodness this is life-changing! What a genius idea!

  • Alice @ Hip Foodie Mom says:

    ohmygawd, this is amazing!!!

  • Lexi says:

    Oh my goodness, I am definitely going to try this! AWESOME!! 🙂

  • Laura @ Laura's Culinary Adventures says:

    This is the best idea I have heard in a while! Ingenious!

  • Rosemarie Ortiz says:

    I love your recipes. They are amazing.Thank you

  • Suzanne says:

    Just wondering….could you use a cone mold instead of a sugar cone to shape the cookie cone and then remove the mold once the cookie cone is cooled? Has anyone tried that? Thanks so much!

  • Kathie says:

    Do you make anything for diabetes? It would be nice to be able to enjoy what a reg person is eatting!

  • Bunny says:

    In place of the 2 separate sugars, I’d use 2/3 c. white gran sugar and 1 t. molasses. That’s how you make brown sugar, and I don’t buy it. I only make it as I need it. To make 1 c. lt. brown, combine 1 c. gran and 1 T. molassess. To make 1 c. dk. brown, combine 1 c. gran and 2 T. molasses. This saves having to buy a bag of brown sugar when much of it will get too hard to use later.

  • Erin Dove says:

    Oh my gosh! Nice recipes! Beautiful pics. I’m making cinnamon rolls with a little apple butter in addition to the butter. I have an old friend coming up and so I got the rolls ready but I want to top them and this frosting will be perfect! Glad to add ypu to my literature. I’m on FB too so loom me up!😊

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.