cookie for ice cream sandwich recipe

Written ByJenny Smyth Posted on
cookie for ice cream sandwich recipe
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The Best cookie for ice cream sandwich recipe

I’ve been making cookie for ice cream sandwiches for years, and it’s a recipe that never fails to impress. The combination of a soft and chewy cookie with a scoop of cold ice cream is a match made in heaven.

My kids love helping me make the cookies, and they’re always excited to see the finished product. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

You can customize the cookies with different flavors and colors to match any occasion or holiday. I like to use a combination of white and brown sugar for a rich flavor, but you can use just one or the other depending on your preference.

The key to making these cookies is to not overbake them – you want them to be soft and chewy in the center. This will ensure that they hold up well to the ice cream without becoming too hard or crunchy.

I’ve made these cookies for family gatherings, parties, and even just as a quick dessert for my kids after school. They’re always a hit, and I’m sure they’ll be a favorite in your household too.

Whether you’re looking for a fun dessert to make with your kids or a special treat to serve at your next dinner party, this cookie for ice cream sandwiches recipe is sure to please. So go ahead, give it a try, and enjoy the ooohs and ahhs from your family and friends!

Chewy Chocolate Ice Cream Sandwich Cookies

Chewy Chocolate Ice Cream Sandwich Cookies

4.7 from 1112 votes

These soft, chewy chocolate cookies are the perfect vessel for your favorite ice cream. They are sturdy enough to hold a scoop without crumbling, yet tender with a rich cocoa flavor.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 12 sandwichesCuisine: InternationalCalories: 220 kcal per cookie

🥘Ingredients

For the Cookies

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
3In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
4Add the granulated sugar and brown sugar, and beat until light and fluffy, about 2 to 3 minutes, scraping down the sides as needed.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.
6Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms and no streaks of flour remain.
7Scoop rounded tablespoons of dough (about 1.
5 ounces each) onto the prepared baking sheets, spacing them 2 inches apart.
8Gently flatten each dough ball slightly with your palm to about 1/2 inch thickness.
9Bake one sheet at a time for 8 to 10 minutes, until the cookies are puffed and the edges are set but the centers still look slightly soft and underdone.
10Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11To assemble, place a generous scoop of your favorite ice cream (about 1/3 cup) on the flat side of one cookie.
12Gently press a second cookie on top, flat side down, until the ice cream spreads evenly to the edges.
13Serve immediately or wrap each sandwich in plastic wrap and freeze for at least 2 hours to firm up.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Wire cooling rack
Ice cream scoop

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 11g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 200mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 3g

📝Notes

For best results, slightly underbake the cookies so they remain soft and pliable after freezing. Let the assembled sandwiches freeze for at least 2 hours before serving to prevent the ice cream from melting too quickly.

Watch Video Of How Chewy Chocolate Ice Cream Sandwich Cookies Works

This cookie for ice cream sandwiches recipe is a staple in our household – it’s easy to make, delicious, and always a hit with our family and friends.

Whether you’re looking for a quick dessert or want to impress your guests at your next dinner party, this recipe is sure to please.

You can customize the cookies with different flavors and colors to match any occasion or holiday.

❓ Frequently Asked Questions About Chewy Chocolate Ice Cream Sandwich Cookies

1. What type of cookie is best for an ice cream sandwich?

The best type of cookie for an ice cream sandwich is one that is soft and chewy in the center, but still holds its shape well when scooped out. A good rule of thumb is to use a cookie that has a high moisture content, such as chocolate chip or oatmeal raisin.

2. Can I use any type of ice cream I like?

Yes, you can use any type of ice cream you like – just make sure it’s cold before assembling the sandwiches.

3. How do I store leftover cookies?

You can store leftover cookies in an airtight container at room temperature for up to 3 days.

4. Can I freeze the assembled sandwiches?

No, it’s best not to freeze the assembled sandwiches as the ice cream will likely become icy and the cookies may become soggy.

5. Can I make these cookies ahead of time?

You can make the cookie dough ahead of time and store it in the refrigerator for up to 24 hours before baking.

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