8ouncesvanilla candy coating(4 squares of vanilla Almond Bark)
8ounceschocolate candy coating(4 squares of chocolate Almond Bark)
½cupmini M&M candies
colored candy sprinkles
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.
Decorate one cookie cone at a time so that the candy coating will be warm enough for the candy decorations to 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.