Mini Leprechaun Gnome Cookie Truffle Cones
Every year when St. Patrick’s Day rolls around, we like to make at least one dessert that feels a little playful because what is St. Patrick’s Day if not at least “a little” playful? These Mini Leprechaun Gnome Cookie Truffle Cones have quickly become a favorite because they’re just as fun to assemble as they are to serve.
What’s unique about this recipe is how the details come together. It starts with baked Macadamia Nut cookies blended into a smooth truffle filling which get tucked into mini sugar cones that double as festive green “hats”. A white chocolate coating helps everything hold its shape, the orange chocolate beard adds personality, and a simple candy nose brings each little gnome to life. They’re individually portioned and easy to make ahead of time. If you’re looking for a hands-on holiday baking project, these cookie truffle cones are guaranteed to fit right into any St. Patrick’s Day celebration.
Servings: 12 Mini Leprechaun Gnome Cookie Truffle Cones
Ingredients
Cones & Decoration:
- 12 mini sugar ice cream cones
- 2 pkgs. (10-12 oz. each) white chocolate, divided
- Orange food coloring (oil-based or candy coloring)
- Green food coloring (oil-based or candy coloring)
- Leprechaun sprinkle mix
- 2 tbsp. green sugar sprinkles
- 2 tbsp. orange sugar sprinkles
- 2 tbsp. orange confetti sprinkles
- 12 green Sixlets (for noses)
Cookie Truffle Filling:
- 18 cubes of Wooden Spoon® Macadamia Nut Cookie Dough
- 4 oz. cream cheese, softened
- 1/2 c. white chocolate, melted (from one of the packages mentioned above, for coating)
Featured Flavor
Make It Happen
Step 1
Preheat oven to 325°F. Place 18 cookie dough cubes 2” apart on a greased baking sheet. Bake for 14 minutes, or until golden brown. Let cool completely.
Step 2
Crumble cooled cookies in a food processor until fine crumbs form. Mix crumbs with softened cream cheese until fully combined. Roll into 12 small balls (the mini cones should be able to fit on top of the balls like hats).
Step 3
Chill the cookie balls for 20 minutes. Melt 1/2 c. white chocolate according to the directions on the package and lightly coat each chilled cookie ball. Allow to set.
Step 4
Melt the remaining white chocolates from the first package and color it green. Melt the second package of white chocolate and color it orange. We recommend heating the chocolates in 30-second intervals at 50% power, stirring well between each interval.
Step 5
Dip the pointed end of each mini cone into the green chocolate. Immediately dip into green sugar sprinkles. Spoon green chocolate around the wide rim of the cone, about 1/2-1 inch up the cone. Sprinkle with leprechaun sprinkle mix. Place on parchment paper and let set for 1-2 minutes.
Step 6
Place one chilled cookie truffle ball into each cone. Press gently to secure. Then, spoon the melted orange chocolate onto the front of the cookie ball. Shape the chocolate into a beard, leaving a small circular area uncovered for the “face”. Immediately sprinkle with orange sugar sprinkles and orange confetti sprinkles. Work quickly as the chocolate sets fast.
Step 7
Use a small knife or skewer to make a shallow hole in the center of the “face” area. Dip a green Sixlet into the green chocolate. Press into place and hold a few seconds until it sets. This is your leprechaun’s nose. Let fully set before serving.
Storage Information
Place the Mini Leprechaun Gnome Cookie Truffle Cones in an airtight container (horizontally unless you have a very tall container) and store in the refrigerator for up to 5 days. Let set out at room temperature for 5 minutes before serving.
