Drumstick Cookies

At the beach we eat a ridiculous amount of Drumsticks. We even started buying the little ones so we can feel less guilty when we eat them daily. It was only a matter of time until I turned them into a cookie for the summer. These are a simple summer recipe - the only added step is the topping, but I think we can all agree the topping is the best part of the Drumstick!

We finally get to go back to the beach this week - but only for a few days. This time in life - raising teenagers - means our summer is a lot of driving kids around or being on hand for their friends to come over. I’m embracing it. At some point they won’t need me and I’ll be at the beach all the time. And eating way too many Drumsticks.

Drumstick Cookies

makes about 2 1/2 dozen

1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

2 teaspoons baking powder

12 ounces white chocolate chips

6 ice cream cones, crushed

1/2 cup semi sweet chocolate chips

1 tablespoon coconut oil

1 cup peanuts, chopped

STEP 1

Preheat oven to 350 degrees.

Cream together butter and sugars until creamy. Add in eggs and vanilla and whip until light and fluffy. Do not rush it.

STEP 2

Blend in dry ingredients until it’s nearly combined.

STEP 3

Pour in white chocolate chips and cone bits and combine completely. Scoop batter onto a baking sheet and bake in the hot oven for about 10 minutes, or until golden on the edges. Let cool.

STEP 4

Melt together the chocolate chips and coconut oil. I use the microwave on 30 second intervals. Dip each cooled cookie and sprinkle the top with the the chopped peanuts.

Serve warm OR add vanilla ice cream to the center and make an ice cream sandwich!

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