Molly Yeh’s Coffee Cookie Butter Cones | Girl Meets Farm | Food Network

Molly Yeh's Coffee Cookie Butter Cones | Girl Meets Farm | Food Network

Molly’s Coffee Cookie Butter Cones will bring back sweet childhood memories!🍦
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Molly Yeh’s Coffee Cookie Butter Cones | Girl Meets Farm | Food Network
Level: Easy
Total: 1 hr 55 min (includes freezing time)
Active: 30 min
Yield: 6 servings


2 cups semisweet chocolate chips
1/4 cup refined coconut oil
1/2 gallon coffee ice cream
6 sugar cones
1/2 cup cookie butter
1/2 cup speculoos cookies, crushed
Assorted sprinkles, f or decorating



Melt the chocolate and coconut oil together in a double boiler. Meanwhile, remove the ice cream from the freezer to soften, about 10 minutes. Transfer the chocolate mixture to a bowl to cool to room temperature (it will not firm up until it’s on the ice cream).

Set each cone upright in a mason jar filled with sprinkles or sugar (this will help the cone stand up). Drizzle a teaspoon of chocolate in each cone. Using a small offset spatula or spoon, spread some cookie butter on the insides of the cones. Using a small offset spatula or spoon, fill the cones with ice cream to the top of the cone. Add a teaspoon of cookie butter. Add a scoop of ice cream on top and place in the freezer for 1 hour.

Place the cookies and sprinkles each in a shallow bowl. Dip the ice cream in to the chocolate mixture, using a spoon to coat if needed. Immediately roll the cones in the sprinkles or cookies to coat. Place back in the jars and return to the freezer to set, 15 minutes. Serve immediately or wrap in plastic wrap to store.


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Molly Yeh’s Coffee Cookie Butter Cones | Girl Meets Farm | Food Network

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