Forget trying to flag down the ice cream truck! After biting into these delicious homemade ice cream sandwiches, everyone is sure to scream for more.
I had some extra chocolate chip cookies that weren't going to be eaten before they got all crumbly, so this was a perfect solution for enjoying them.
To make these:
Simply spread vanilla ice cream (or any kind you like) on a cooled chocolate chip cookie.
Smoosh (yes, I said "smoosh") another cookie on top.
Wrap in plastic wrap and freeze!
Tip: it's easier to spread ice cream that you've set on the counter for 5 minutes.
Although you could use cookies bought in your local bakery, here's my . . .
"Best Ever Chocolate Chip Cookie" recipe:
1 c. butter/margarine (or 1/2 of each?!)
1 c. Light Brown Sugar
1/2 c. Dark Brown Sugar1 c. Light Brown Sugar
2 Eggs
1 TBSP Vanilla
2 1/2 c. Flour
1 t. Baking soda
2-3 c. chocolate chips
1/2 c. toffee chips (optional)
Cream butter & sugar. Add eggs & vanilla. Beat well. Gently mix in flour & soda. Stir in chips. Chill for at least 1 hour. Bake @ 350 for 10-12 minutes. You can also make these into bar cookies--just bake for about 20 minutes. Enjoy!!!
***Jessica's notes:
I probably only use 1-2 cups of choc. chips & don't add the toffee chips
The original recipe had 1 c. dark brown sugar, so if you want the extra sugar, be my guest.
Thanks to Connie Sturm for giving me this recipe in the first place! :)
did you just say you had "extra cc cookies... that weren't going to be eaten..."???
ReplyDeletei didn't know that problem could even exist.
:)
Sarah--hmmm, well, I made them for a ladies Bunko night @ church and there were tons leftover. Justin & the girls don't eat copious amounts, so that leaves me. After a few days, it's definitely preferable to eat them with ice cream stuffed in the center! :)
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