Cutting a pint of ice cream into 1" slices gives you the perfect center for ice cream sandwiches. Easy, fast and definitely less messy. No more broken cookies trying to squeeze a scoop of ice cream into an edible bite!
Want to make your own cookies? Following one of our favorite recipes here.
Chocolate Chip Cookies
MAKES ABOUT 18 COOKIES
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine sea salt
4 ounces (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, use an electric mixer to beat the butter and sugars on medium-high speed until well combined and smooth, about 1 to 2 minutes. Beat in the egg, milk, and vanilla. On low speed, gradually add the flour mixture and beat until combined. Fold in the semisweet chocolate chips with a rubber spatula.
Using a spoon or spring-loaded scoop, drop 2 tablespoon–sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.
Bake for about 10 to 12 minutes, or until the edges are slightly browned. Let cool on the baking sheets for 5 minutes before removing to wire racks to cool completely. Freeze the cookies until frozen, at least 1 hour. Cookies can be stored in airtight containers in the freezer for up to 1 month.
Miniature chocolate chips (about 1 cup), for rolling
TO ASSEMBLE, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Roll the edges in the chocolate chips. Immediately place the sandwich in the freezer. Freeze for at least 2 hours before serving.
Recipe reprinted with permission from COOKIES & CREAM © 2013 by Tessa Arias, Running Press, a member of the Perseus Books Group.