There’s something about ice cream sandwiches that make you feel like a kid again, chasing after the neighborhood ice cream truck. I decided to bake cookies this afternoon, because it was a rainy day (and that’s just what I do). It was also a very hot and humid day, so we made a unanimous decision to turn these cookies into ice cream sandwiches. Vanilla for him, coffee for me. These cookies are so good, I could have eaten the dough by itself. This cookie recipe (which came from an old Holiday Martha Stewart Cookie Magazine) makes 3 dozen, but I halved it because it’s dangerous to have 3 dozen cookies lying around the apartment.
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
2 1/2 sticks (1 1/4 cups) salted butter, softened
1 1/4 cups sugar
3/4 cup packed brown sugar
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla extract
2 cups semi sweet chocolate chips
your favorite Ice cream (about 1/3 cup for each sandwich)
- Preheat oven to 350 F. Stir together the flour, baking soda, salt and cinnamon. Set aside.
- Cream the butter and sugar until light and fluffy. Add the vanilla and eggs, one at a time. Add flour mixture and combine. Stir in chocolate chips.
- Bake tablespoon-sized balls of dough for 15-20 minutes or until golden brown. When cool, put them in the freezer for about an hour.
- Take the ice cream out of the freezer to soften a little before assembling the ice cream sandwiches. Wrap sandwiches and put back in freezer to harden.