Cookie Ice Cream Sandwiches | The Green Bay Guy

Preheat the oven to 375°F and prepare baking sheets with parchment paper or cooking spray.

In a bowl, combine 3 cups of all-purpose flour, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, and 1 teaspoon of baking soda. Set aside.

In another bowl, cream together 1 cup of room temperature butter, 1 cup of granulated sugar, and 1 cup of packed brown sugar until frothy.

Add 2 large eggs (yolk and whites) and 2 teaspoons of vanilla extract to the butter and sugar mixture, and beat until combined.

Gradually add the dry ingredients to the wet mixture, mixing slowly to avoid mess.

Stir in 2 cups of chopped dark chocolate until evenly distributed throughout the dough.

Using a 1.5 tablespoons cookie scoop, place cookie dough onto the prepared baking sheets, leaving space between each cookie to allow for expansion.

Bake in the preheated oven for 8 to 10 minutes. After baking, let the cookies rest on the baking sheet for 2 minutes before transferring them to a cooling rack.

Allow the cookies to cool for about 20 minutes. Meanwhile, let the ice cream sit out for 5 to 10 minutes to soften.

Assemble the ice cream sandwiches by placing one cookie upside down, adding a couple of scoops of ice cream, and topping with another cookie. Press down gently to secure the sandwich.

Roll the edges of the ice cream sandwich in Andy's candies if desired.

Equipment Needed

Spice Level: