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Ingredients
- 1/3 cup butter, softened
- 1/2 cup creamy peanut butter
- 1-1/2 cups packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 24 ice cream cake cones (about 3" tall)
- Frosting of your choice
- Sprinkles or chopped peanuts, optional
Details
Servings 24
Preparation
Step 1
1. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with milk, beating well after each addition.
2. Place ice cream cones in muffin cups. Spoon about 3 tbsp batter into each cone, filling to 3/4" from the top.
3. Bake at 350F for 25-30 mins or until a toothpick inserted near the center comes out clean. Cool completely on wire racks. Frost and decorate as desired.
Editor's Note: Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
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