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Chocolate Chip Cookie Dough Homemade Drumsticks

  • Author: Joy the Baker
  • Prep Time: 90
  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x



For the Cookie Dough

  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon whole milk
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoons salt
  • 1 cup semi sweet chocolate chips
  • 1/2 cup chopped pecans (optional)

For the Drumsticks

  • 12 sugar cones
  • 10 ounces dark or semisweet chocolate
  • 1 heaping tablespoon coconut oil
  • Vanilla ice cream
  • chopped pecans and sea salt for topping


  1. In a medium bowl using an electric hand beater, cream butter and sugars until light and fluffy, about three minutes in the bowl. Beat in the milk and vanilla extract.
  2. Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and pecans. Set aside.
  3. In a double boiler, melt chocolate and coconut oil in a heatproof bowl. Stir until completely melted and remove from heat.
  4. To assemble the cones, drizzle a spoonful of melted chocolate into the inside of the cone. Swirl the cone around and pour the excess chocolates back into the chocolate bowl. Place on a parchment lined baking sheet and freeze for 15 minutes until chocolate is set.
  5. Remove the cones and the ice cream from the freezer and quickly spoon ice cream into the cones. Top each cone with a small scoop of cookie dough. Press it gently onto the ice cream filled cone and place on a baking sheet and freeze until set, about 1 hour.
  6. Once frozen through, dip the tops in the remaining chocolate, sprinkle with salt and pecans and allow to freeze until ready to serve.