These festive treats are not only cute, but absolutely delicious (especially if you love chocolate).
Preheat oven to 350 degrees F. Line 2 cookie sheets with Reynolds® Parchment Paper. Set aside.
In a bowl stir together the cake mix, oil and egg until combined.
Drop dough by rounded tablespoon 3 inches apart on lined cookie sheets. Bake cookies for about 8-10 minutes. Remove from oven and let sit for 5 minutes. Carefully transfer the parchment paper onto a cooling rack. Let cookies cool completely.
In a saucepan, combine the chocolate chips, milk and butter. Cook over medium-low heat stirring constantly until chocolate is melted and mixture is smooth. Cool to room temperature.
On the top of each cookie, frost the center portion with 1-1/2 tablespoon chocolate mixture (this will help hold the cone in place once each cone is placed on top of each cookie).
Frost cones leaving one inch at tip unfrosted. Holding frosted cone by tip, fill each with 1 tablespoon of chocolate candies. Center the filled cone on top of frosted cookie to form hat. Turn over and place each hat on baking sheet lined with Reynolds® Parchment Paper. Repeat until all cookies and cones are used. Finish frosting the tops of the cones. Decorate with remaining chocolate candies, using chocolate mixture to adhere them.