BIG COOKIE ICE CREAM SANDWICH RECIPES

Steps:

• Heat oven to 350°F. Shape cookie dough into 18 balls On ungreased cookie sheet, place balls 3 inches apart.
• Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Cut nine 12x9-inch sheets of plastic wrap or waxed paper. Place chocolate chips in small shallow bowl.
• For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate chips. Quickly wrap each sandwich in plastic wrap. Freeze 3 hours or until firm. For longer storage, place wrapped sandwiches in resealable freezer plastic bag. Let stand 10 minutes before serving.

Steps:

• Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
• Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy; 3 to 5 minutes. Add the egg, vanilla extract, and salt. Turn mixer to medium and beat until well incorporated.
• In a separate bowl, whisk the flour, cocoa powder, and baking soda until blended.
• With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.
• Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
• Meanwhile, line a baking sheet or pan with parchment paper or aluminum foil. Scoop ice cream into 10 balls – about 3 tablespoons per scoop. (This recipe should make 10 sandwiches, if you were able to make more than 20 cookies, scoop extra ice cream to accommodate).
• Cover ice cream with another sheet of parchment paper then gently push the ice cream balls down to fit the width of the cookies. If the ice cream starts to melt, place baking sheet into the freezer for 5 to 10 minutes to firm up.
• Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze up to 3 months.