Caramel Cone Crunch Cookies
Indulge in a symphony of textures and flavors with these irresistible Caramel Cone Crunch Cookies. Each bite offers a delightful contrast: chewy, buttery cookie dough studded with pockets of melted caramel, crisp pieces of chocolate-coated waffle cone, and a hint of sea salt. These cookies are a playful yet sophisticated treat, perfect for impressing guests or simply elevating your everyday snack.
Prep Time
Approximately 30 minutes active preparation, plus 15-20 minutes for freezing the chocolate-coated cones.
Cook Time
10-12 minutes per batch
Total Time
Approximately 2 hours 45 minutes (includes active preparation, cone freezing, 2 hours dough chilling, and baking time)
Servings
Makes about 18-20 cookies
Keywords
Why This Recipe Delivers
- Boasts an incredible textural contrast with chewy cookie, gooey caramel, and crispy chocolate-coated waffle cones.
- Features a rich, balanced flavor profile that combines sweet caramel, deep chocolate, and buttery cookie dough.
- Perfect for make-ahead convenience, as the dough can be chilled overnight, enhancing both flavor and texture.
- Offers a unique twist on classic chocolate chip cookies, elevating them to a truly gourmet experience.
Ingredients
- 98g (½ cup) dark or semi-sweet chocolate chips
- 60g (3) waffle cones, crushed
- 170g (¾ cup) unsalted butter, at room temperature
- 152g (¾ cup) brown sugar, packed
- 108g (½ cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 260g (2 cups) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 individual Werther’s soft caramels
Instructions
- In a microwave-safe bowl, heat the chocolate chips in 20-second increments, stirring thoroughly after each interval, until the chocolate is fully melted and smooth. This gradual heating prevents scorching.
- Add the crushed waffle cones to the melted chocolate. Stir gently but quickly until all the waffle cone pieces are thoroughly coated. The aim is to evenly distribute the chocolate.
- Spread the chocolate-coated waffle cone mixture as evenly as possible onto a baking sheet that has been lined with parchment paper. This layer will freeze faster if it's thin. Place the baking sheet in the freezer until the chocolate is completely set, typically 15-20 minutes.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature unsalted butter, packed brown sugar, and granulated sugar. Cream these ingredients together on medium speed until the mixture is noticeably fluffy and light in color, which usually takes about 2 minutes. This incorporates air, leading to a softer cookie.
- Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated. With the mixer on low speed, add the large egg and vanilla extract. Mix until these wet ingredients are just well combined, being careful not to overmix.
- Scrape the bowl once more to ensure uniform mixing.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt until well combined. The cornstarch contributes to a tender texture.
- Using clean kitchen scissors, carefully cut each individual Werther’s soft caramel into 4 or 5 smaller pieces directly into the bowl of flour mixture. Toss the cut caramels gently with the flour mixture. This coating prevents the caramel pieces from sticking together and helps them distribute evenly throughout the dough.
- Gradually add the flour mixture, including the floured caramels, to the wet ingredients in the stand mixer bowl. Mix on low speed until only a few streaks of flour remain visible. Avoid overmixing, as this can develop the gluten too much and result in tough cookies.
- Remove the frozen chocolate-covered waffle cones from the freezer. Break them up into smaller, irregular pieces – a satisfying 'crunch' size. Add these pieces to the cookie dough in the mixing bowl.
- Mix just until all the chocolate-covered waffle cone pieces are combined into the dough. Be gentle to prevent crushing the waffle cones too much.
- Using a 3 Tablespoon (size 24 or 40ml) cookie scoop, portion the cookie dough onto a baking sheet lined with parchment paper. Place the scooped dough balls close together. Cover the baking sheet tightly with plastic wrap and refrigerate for a minimum of 2 hours, or ideally, overnight. Chilling the dough is crucial for flavor development and to prevent the cookies from spreading too much.
- Thirteenth Step: When ready to bake, preheat your oven to 175°C (350°F). Line two baking sheets with fresh parchment paper or a silicone baking mat.
- Fourteenth Step: Place the thoroughly chilled cookie dough scoops on the prepared baking sheets, ensuring they are spaced at least 5 cm (2 inches) apart to allow for spreading.
- Fifteenth Step: Bake for 10-12 minutes, or until the edges of the cookies are set and appear lightly golden brown, but the centers still look slightly soft. Overbaking will result in a dry cookie.
- Sixteenth Step: Immediately after removing the cookies from the oven, use a large round metal cutter (slightly larger than the cookie) to gently swirl around each cookie. This technique helps to reshape the cookies into perfect circles and gently pushes in any caramel that might have leaked out during baking. If some caramel did leak, gently tuck it back into the cookie with a small spoon or spatula.
- Seventeenth Step: Allow the baked cookies to cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. This cooling time on the hot sheet allows them to finish setting up without breaking.
Tools You’ll Need
- Stand mixer with paddle attachment
- Large mixing bowls
- Rubber spatula
- Microwave-safe bowl
- Baking sheets
- Parchment paper or silicone baking mats
- Kitchen scissors
- Whisk
- 3 Tablespoon (40ml) cookie scoop
- Plastic wrap
- Large round metal cookie cutter (optional, for shaping)
Essential Success Tips
- Ensure your butter and egg are at true room temperature for optimal creaming and emulsion, resulting in a smoother, more uniform dough.
- Do not skip the dough chilling step; it allows the flavors to meld, the butter to firm up, and prevents excessive spreading during baking, leading to thicker, chewier cookies.
- When melting chocolate, use short intervals and stir diligently to prevent burning. Residual heat will continue melting the chocolate, so it's better to under-melt slightly and let stirring do the rest.
- Do not overmix the flour into the dough; mix only until just combined to keep the cookies tender and prevent them from becoming tough.
- Reshaping the hot cookies with a large cutter immediately after baking helps create perfectly round cookies and neatens any caramel leakage.
Professional Cooking Secrets
- Toasting your flour lightly before adding it to the dry ingredients can deepen the nutty flavor of the cookies without affecting the texture significantly. Spread flour on a baking sheet and bake at 150°C (300°F) for 5-7 minutes, then cool completely.
- For an extra layer of complexity, sprinkle a tiny pinch of flaky sea salt on top of each cookie immediately after baking. This enhances the caramel and chocolate notes beautifully.
- If you want even more defined caramel pockets, use small chunks of solid caramel candies rather than soft ones, though the soft caramels provide a meltier, gooier experience.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days, or in the freezer for up to 3 months. For best freshness, warm frozen cookies gently in the microwave or a low oven.
- Variations: Feel free to experiment with different types of chocolate, such as milk chocolate or white chocolate. You could also add a sprinkle of toasted pecans or walnuts for an additional layer of crunch and flavor.
Frequently Asked Questions
Why is it important to chill the cookie dough?
Chilling the dough is crucial for several reasons: it allows the dry ingredients to fully hydrate, preventing a gritty texture; it gives the flavors more time to meld and deepen; and it solidifies the butter, which prevents the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie.
Can I make these cookies ahead of time?
Absolutely! The scooped cookie dough can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. If baking from frozen, you may need to add an extra minute or two to the bake time.
What if I don't have a stand mixer?
While a stand mixer makes the creaming process easier, you can certainly make these cookies with a handheld electric mixer. Ensure you cream the butter and sugars thoroughly until light and fluffy, and scrape down the bowl frequently.
Nutrition Facts (Per Serving)
Calories: Approximately 280-300 per cookie, Protein: 3g, Fat: 15g, Carbs: 35g. (Note: These are estimates and can vary based on exact ingredient brands and portion sizes.)
Allergy Information
Contains wheat, dairy, and eggs. May contain soy (from chocolate). For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
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