Simple Recipes Created for You.
The classic ice cream treat made into a perfectly chewy cookie! These Sundae Cookies are made with rainbow sprinkles, waffle cone pieces, and mini chocolate chips! So fun to make and even more delicious!
Ingredients in These Sundae Cookies
-
- Unsalted Butter: This recipe calls for butter that has been softened to room temperature.
-
- Granulated Sugar and Light Brown Sugar: This combination of granulated sugar and light brown sugar gives these cookie the perfect texture. The granulated sugar gives the cookie bars a slightly crispy top, while the light brown sugar gives these cookies their chewy and gooey interior!
-
- Eggs: Make sure to use large eggs for this recipe.
-
- Vanilla Extract: Use pure vanilla extract. Do not use imitation vanilla flavor.
-
- Flour: This recipes uses all-purpose flour. Make sure to properly measure the flour using the spoon-and-level method. Adding too much flour will lead to dense and dry cookies.
-
- Baking Soda and Baking Powder: Leavening agent for the perfect cookie texture.
-
- Salt: This balances the flavors of the cookies!
- Sprinkles: This recipe calls for a ton of rainbow sprinkles!
-
- Waffle Cone Pieces: Crush waffle cones into small pieces.
-
- Chocolate Chips: This recipes calls mini chocolate chips.
How to Make Sundae Cookies
- Beat together room temperature unsalted butter, granulated sugar, and light brown sugar for 3 minutes until light and creamy.
- Add in eggs, one at time. Beat well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Pour dry ingredients into the wet ingredients. Beat until JUST combined.
- Stir in sprinkles, waffle cone pieces, and mini chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degres F. Using a large cookie scoop, scoop dough onto parchment lined baking sheet.
- Bake for 10-12 minutes. Cool for 3 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tools for the Best Cookies
Other Recipes to Try
Sundae Cookies
Course: DessertDifficulty: EasyServings
16
large cookiesPrep time
15
minutesCooking time
10
minutesChill Time
30
minutesThe classic ice cream treat made into a perfectly chewy cookie! They are made with rainbow sprinkles, waffle cone pieces, and mini chocolate chips!
Ingredients
1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
2/3 cup granulated sugar
2 large eggs, room temperature
2 1/3 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup rainbow sprinkles
1 cup waffle cone pieces
1 cup mini chocolate chips
Directions
- Cream together butter and sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Add to wet ingredients and beat until just combined.
- Mix rainbow sprinkles, waffle cone pieces, and mini chocolate chips.
- Cover and chill in the refridgerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet.
- Bake for 10-12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Notes
- Use room temperature butter and eggs.
- Do not overmix dough once you combine the wet and dry ingredients.
- Do not overbake. The cookies will continue to cook once removed from oven.
Loved this Recipe?
Leave a comment below and tag @simplyplatedbylindsey using #simplyplatedbylindsey on Instagram! I would love to see and share your bakes!
2 Comments
Can I make the dough 24hours ahead?
Hi Amanda,
Yes, you can cover and chill the dough in the refrigerator overnight!
-Lindsey