ICE CREAM SUNDAE COOKIES

Preheat oven to 350 degrees.

Place the ice cream cones in a ziplock bag and crush them with a meat pounder into small pieces but not to a powder.  Place the crumbs on a parchment lined baking sheet and toast in the oven for 5-6 minutes until they are browned and very crispy.  Set aside to cool.

Combine the flour, baking powder, salt, and ½ cup of the toasted cone crumbs in a bowl and whisk to combine.  Set aside.

Place the butter in the bowl of a stand mixer with the sugar and cream together using the paddle attachment. Add the vanilla and egg and continue to mix, scraping down the sides, until smooth.  Add the softened ice cream and blend again until smooth.  Gradually add the dry ingredients to the bowl and mix until fully combined.

Spray 2 mini muffin tins (24, 2” cups per pan) with non-stick cooking spray and sprinkle the remaining cone crumbs in the bottom of 36 of the cups.  Place rounded teaspoons full of the dough on top of the crumbs in each cup. Press gently with your fingers to flatten the top of the  dough to make it even with the top of the cup.

Bake for 10-12 minutes until lightly browned.  Remove from the oven and cool completely.

To make the frosting, combine the powdered sugar, warm milk, melted butter, and vanilla in a small bowl and whisk until smooth.

To prepare your chocolate ganache, place the chocolate in a small bowl.  Warm the cream in a small saucepan until it bubbles form around the edge (do not boil) and pour the warm cream over the chocolate.  Let sit for 5 minutes and stir until smooth. Pour the chocolate into a squeeze bottle.

To finish your cookies, place a dollop of the frosting on top of each cookie and let some drip down the sides.  Squeeze some of chocolate ganache over the frosting and top with the rainbow sprinkles and a cherry half.