Edible Nutella Marshmallow Cookie Dough Cones

by Victor Martelle
Updated:

Yield: ~4 Filled Cones

Ingredients

  • Jar of Nutella
  • Jar of marshmallow fluff
  • 4 waffle or sugar cones
  • 2¼ cups flour
  • 2 tbsp vanilla extract
  • 1 cup salted or unsalted butter
  • ¼ cup milk
  • 1¼ cup brown sugar
  • Few handfuls of semi-sweet chocolate chips

Utensils

  • 9×9 in pan or similar
  • Whisk or mixing utensil
  • Large bowl

Let’s Make It!

  1. Distribute flour evenly onto baking pan and bake at 350°F for 10 minutes (This removes bacteria). You can also microwave it in a bowl for 1 minute and 15 seconds on high, stirring every 15 seconds.
  2. In a large bowl combine the flour, butter, vanilla extract, brown sugar, semi-sweet chocolate chips, half of the milk, and mix well.
  3. If the cookie dough combination seems dry, add a little bit more milk until it reaches cookie dough consistency.
  4. Add marshmallow fluff and Nutella on top of this then fold batter gently a few times or skip to next step then add Nutella and fluff on top.
  5. Spoon cookie dough mixture onto a cone and serve.
  6. Cover and refrigerate any cookie dough mixture left. If it dries out, add a few pinches of milk and mix.

Notes & Alternatives

  • You don’t necessarily need to add eggs to cookie dough to get good cookie dough!
  • This cookie dough can also be baked into regular cookies, but be sure to add the fluff and Nutella afterwards unless you want a liquid mess!
  • Feel free to use any type of ingredients in the edible cookie dough such as candies, caramel, dulce de leche, peanut butter, fruits, ettc.
  • Want to store it longer? This freezes fairly well.
Cookie dough with chocolate chips and Nutella and marshmallow fluff swirls on an ice cream cone.
Another view.

History

  • Cookies data back to years of the 600s in Persia. After several hundred years, its popularity was nearly global.

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