Pinata Ice Cream Cone Cookies

We just wrapped up my biggest little's birthday weekend. It was oh-so much fun, but MAN, I am one pooped out mama!  

There is so much to share this year, so I thought I would kick things off by sharing the treats we made for her sweet little classmates. I wish I could say I was the creative mastermind behind this genius idea, but I am not. I actually got this idea off of Pinterest about a year ago. I seriously have been waiting & waiting for H's birthday to roll around to make these cuties. I knew the kids in her class would go absolutely ape for these cookies, and was SUPER EXCITED to make them!!

We put these together a little bit differently then the tutorial I pinned, so I will show you what we did if you wanted to replicate them for your little people at home.

Here are the supplies you will need:

1- container of meringue cookies (we got our at Trader Joe's)

2 - Boxes of sugar cones

2- Large bags of small candies (we used Skittles & mini unwrapped Starbursts)

1- Bag white chocolate chips

Rainbow jimmies or sprinkles

Plastic or paper cups

We started off by prettying up our meringue cookies with rainbow sprinkles.

The first thing you need to do is melt your white chocolate.  Start off by putting about 1/2 of the bag of the white chocolate chips into a microwave safe glass bowl. Place your bowl in the microwave, and using the defrost setting, start melting the chocolate in 15 second increments. Stir after each time the microwave beeps. Keep doing this until the chocolate it completely melted and there are no lumps.

Next, dip the top of the cookie into the chocolate. Let any excess chocolate drip off before adding the sprinkles.

 

Now sprinkle the top with jimmies. I suggest placing a bowl underneath the cookie to catch the excess sprinkles that don't stick to the chocolate.......unless you want to find sprinkles through out your house for the next decade!

Set aside and let the chocolate harden. If you want to speed up the process, you can stick your cookies in the freezer for a few minutes.

Now it is time to work on the cones. Dip the top of your cone into the chocolate. Make sure the top rim is completely covered in chocolate, otherwise your meringue cookie will not stay attached to it.

   

Next, fill your cone to the top with candies, being careful not bump the wet chocolate on the rim of the cone.

  

Grab and meringue cookie and stick it on top of the cone.

To make sure the cookies would not fall off, we dipped our fingers in the chocolate and filled the gap between the bottom of the cookie & the top of the cone with chocolate.

Place your completed cookie in a plastic cup to harden. We doubled up cups to make sure that they were heavy enough so that the weight of the cone didn't tip it over. Just like with the cookies, you can stick the cups in the freezer to help them harden faster.

Viola! That is it! 

We served our cones in cute paper cups from the shop for a couple of reasons. The first being that it made them easier to transport. I was afraid to lay them on their side for fear that the cookie might detach from the cone. The second reason is so that when the kids go to break their cones, they have something to catch their candy!








source guide & credits:

tutorial & photography: stevie  pattyn for the sweet lulu blog

acrylic ice cream cone stand & yellow striped paper cups: shop sweet lulu

concept adapted from the tutorial done by evite