Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 Tbsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp salt
- 2 cups semisweet chocolate chips
- 2 (48-oz) containers vanilla ice cream
- 1 cup miniature chocolate chips
- 1 cup chopped peanuts
- 1 cup rainbow sprinkles
Instructions
- Beat butter and sugars on high speed in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 5 minutes.
- Add eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla.
- Combine flour, baking powder, baking soda, and salt in a large bowl. With the mixer running on low speed, gradually beat into butter mixture until blended. Do not overmix.
- Stir in chocolate chips with a rubber spatula or spoon. Cover dough and chill at least 30 minutes or up to 3 days.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop dough using a 2 oz cookie dough scoop and place 6 cookies on each baking sheet.
- Bake 12 to 15 minutes or until edges are golden brown. Cool completely on wire racks. Transfer cooled cookies to an airtight container and freeze for at least 1 hour.
- Scoop ice cream onto 1 cookie; top with a second cookie. Immediately roll sides in miniature chocolate chips, peanuts, or sprinkles. Freeze an additional 1 hour before serving.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
1300
|
1300
|
| Fat (g) | 68 | 68 |
| Sat. Fat (g) | 38 | 38 |
| Protein (g) | 18 | 18 |
| Carb (g) | 166 | 166 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 576 | 576 |
| T. Sugs (g) | 120 | 120 |
| A. Sugs (g) | 106 | 106 |
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