These edible Christmas trees are totally unforgettable.

Christmas Tree Cone Dessert

Each one of these unique candy coated Christmas trees are on a lollipop stick and not only have decorations on the outside but are filled with something sweet and slightly crunchy on the inside.

These adorable trees start their life as a sugar cone and just get better and sweeter from there.

Candy Cone Christmas Trees

Hidden inside of the sugar cone is…

Candy Cone Christmas Trees

…a cookie.

The sugar cone is filled with cookie dough and baked in the oven.

Candy Cone Christmas Trees

Then chocolate chips are added to the warm baked cookie, and a lollipop stick is put in at the “base of the tree”.

Once the cookie and chocolate chips cool, the lollipop stick is ready to be handled and the Christmas decorations can begin.

These Candy Cookie Cones can be customized for any event or holiday and make a wonderful dessert.

Although I didn’t use it in my examples, candy corn would be a perfect topping to add this time of year.

 

Here are more fun desserts on a stick you may like “Gingerbread Cookie Dough Reindeer Pops“, “Funny Face Caramel Apples” and “Marshmallow Fun Pops“.

Let’s check out the ingredients.

Candy Cone Christmas Trees

Sugar cones, premade cookie batter, chocolate chips, candy coating (Almond Bark), candy decorations (such as candy sprinkles, M&M’s, or shredded coconut) and long-size lollipop sticks.

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Cookie Filled Sugar Cones:

First, remove the top rack in your oven so that when the sugar cones filled with cookie dough are baking, they won’t be too close to the top of the oven.

Preheat the oven to 350 degrees F.

Sugar Cones in Glass Dish

Remove the sugar cones from the package and put them in an upright dish for easy handling.

A sundae dish or tall mug works well for this.

Sugar Cones with Cookie Dough

Add about 1 tablespoon of cookie dough into the bottom of each sugar cone.

I used cookie dough from a recent recipe I made called Chocolate Toffee Caramel Cupcookies.

You can also use premade refrigerated cookie dough generally found in the dairy or deli refrigerated section of the grocery store.

Sugar Cones with Cookie Dough

The dough should fill about ½ of each sugar cone.

The empty space that’s left at the top of the sugar cone should be enough room for the dough to rise (if there is too much dough in the sugar cone it will run over the sides in the oven).

Set the cones aside while you prep the foil.

Sugar Cones in Baking Pan

Squeeze each piece of foil into a tight donut-type shape with a small inner circle so that the tip of the sugar cone will fit tightly in the middle of the foil.

Sugar Cones in Baking Pan

Lay each piece of crumbled up foil at the bottom of a bread loaf pan.

Add the sugar cones bottom side down (with the pointy side down) into the foil.

Squeeze the foil tightly around the cones so they stand up straight.

Sugar Cones in Baking Pan

Add more crumbled up pieces of foil in the bottom of the pan if needed to prop up the cones securely.

Sugar Cones with Cookie Dough

If you’re baking a few of the sugar cones at a time, a bread loaf pan works well; or if you’re baking all of the sugar cones at one time, a large pan with similar depth such as a roaster pan works well.

Bake in a preheated oven for about 18 minutes or until the cookie dough is cooked.

Sugar Cones with Cookie Dough

Keep a close eye on the sugar cones to make sure the tops don’t burn.

Chocolate Chips Inside Sugar Cones

When the cookie cones are done, remove them from the oven.

Leave them in the baking pan and while they are still hot, add chocolate chips in the middle of the cone all the way to the top of the cone.

Chocolate Chips Inside Sugar Cones

Then add a lollipop stick in the middle of each cone poking it through the chocolate chips and the soft cookie.

Lollipop Sticks Inside Sugar Cones

Then…

Lollipop Sticks Inside Sugar Cones

…let the cookie cones cool completely while still in the baking pan.

For the Candy Coating and Decorations:

Baked Sugar Cones in Glass Dish

Add the candy coating to a small bowl and heat it in the microwave for 25 seconds.

Stir to move around the unmelted pieces.

Melted Candy Coating in Bowl

Then heat it for another 25 seconds and give it another stir.

If it still needs more time heat it for another 10 seconds.

Sugar Cone with Lollipop Stick

TIP – Decorate one cookie cone at a time so that the candy coating will be warm enough for the candy decorations to stick.

Hold the cookie cone by the stick in one hand and with the other hand dip the back of a small spoon in the candy coating and spread it on to the sides of the cookie cone.

Candy Coating on Sugar Cone

Spread it on a bit thick so that there is enough area for the candies to stick.

Shredded Coconut on Sugar Cone

Then immediately add the toppings to the candy coating so they will stick.

Candy Christmas Cones on rack

Let the candy coated cookie cones completely cool.

TIP – Some options for storing the cookie cones while they cool are to put them stick side down in a tall mug, medium size glass, sundae dish, or in between the holes on a cooling rack stand.

Candy Coated Christmas Trees

Once cooled, it’s time to take a bite out of these delicious Christmas trees and…

Candy Cone Christmas Trees

…enjoy…

Candy Cone Christmas Trees

…each and every…

Candy Cone Christmas Trees

…bite.

Candy Cone Christmas Trees

Candy Cone Christmas Trees

Thank you so much for stopping by CCC!

Candy Cone Christmas Trees

More Holiday recipes you may like:

Thanksgiving Turkey Cupcakes

How to Make Gravy from Pan Drippings

How to Barbecue a Turkey

Pumpkin Pudding Puff Pastry Desserts

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC.

Christmas Tree Cone Dessert

Candy Cookie Cones

These edible Christmas trees are totally unforgettable.
5 from 2 votes

Ingredients

For the Cookie Dough Filled Sugar Cones:

  • 12 sugar cones
  • 12 long-size lollipop sticks
  • 3 pieces of foil each one about 10 inches long
  • 12 tablespoons of prepared cookie dough
  • 12 tablespoons chocolate chips

For the Candy Coating and Decorative Toppings:

  • 8 ounces vanilla candy coating (4 squares of vanilla Almond Bark)
  • 8 ounces chocolate candy coating (4 squares of chocolate Almond Bark)
  • ½ cup shredded coconut
  • ½ cup mini M&M candies
  • ¼ cup chocolate chips
  • ¼ cup white morsels
  • colored candy sprinkles

Instructions

For the Cones and Cookie Dough Filling:

  • Remove the lower rack in the oven so that the sugar cones filled with cookie dough won't be too close to the top of the oven when they're baking.
  • Preheat the oven to 350 degrees F.
  • Remove the sugar cones from the package and put them in a tall upright dish for easy handling (open side of the cone facing up). A sundae dish or tall mug works well for this. 
  • Add about 1 tablespoon of cookie dough into the bottom of each sugar cone.
  • The dough should fill about ½ of each sugar cone. The empty space that's left at the top of the sugar cone should be enough room for the dough to rise (if there is too much dough in the sugar cone it will run over the sides in the oven). Set the cones aside while prepping the baking pan with foil.
  • Prepping the baking pan with foil that will hold the cones upright when baking in the oven:
  • Squeeze each piece of foil into a tight donut-type shape with a small inner circle so that the bottom tip of the sugar cone will fit tightly in the middle of the foil. 
  • Lay each piece of crumbled up foil at the bottom of a bread loaf pan. Add the sugar cones bottom side down (with the pointy side down) into the foil. Squeeze the foil tightly around the cones so they stand up straight. Add more crumbled up pieces of foil in the bottom of the pan if needed to prop up the cones securely.
  • If you’re baking a few of the sugar cones at a time, a bread loaf pan works well; or if you’re baking all of the sugar cones at one time, a large pan with similar depth such as a roaster pan works well. 
  • Bake in a preheated oven for about 18 minutes or until the cookie dough is cooked. Keep a close eye on the sugar cones to make sure the tops don’t burn. 
  • When the cookie cones are done, remove them from the oven. Leave them in the baking pan and while they are still hot, add chocolate chips in the middle of the cone all the way to the top of the cone.
  • Then add a lollipop stick in the middle of each cone poking it through the chocolate chips and the soft cookie. Let the cookie cones cool completely in the baking pan before adding the decorative toppings. 

For the Decorative Toppings (apply after the cookie cones have completely cooled):

  • Add the candy coating to a small bowl and heat it in the microwave for 25 seconds. Then with a small spoon, stir just a little to even out the unmelted pieces. Then heat it for another 25 seconds and stir until creamy. If it still needs more time heat it for another 10 seconds.
  • Decorate one candy cone at a time so that the candies will stick to the warm coating:  
  • Hold the cookie cone by the stick in one hand and with the other hand dip the back of a small spoon in the candy coating and spread it on to the sides of the cookie cone. Spread it on a bit thick so that there is enough area for the candies to stick. 
  • Then immediately add the toppings to the candy coating so they will stick.  Some options for storing the cookie cones while they cool are to put them stick side down in a tall mug, medium size glass, sundae dish, or in between the holes on a cooling rack stand.
  • Let the candy coated cookie cones completely cool before serving.

Video

Notes

TIPS:

  1. Decorate one cookie cone at a time so that the candy coating will be warm enough for the candy decorations to stick.
  2. Some options for storing the cookie cones while they cool are to put them stick side down in a tall mug, medium size glass, sundae dish, or in between the holes on a cooling rack stand.