I made cookie ice cream sandwiches once already this summer and now they seem like the best idea when having kids over for dinner. My family was divided as to which “chipwich” was preferred- this one versus the giant chocolate chip-oatmeal cookie ice cream sandwiches. My husband loves anything butterscotch and my son loves anything “giant”, so I am not sure that their votes count! These crispy cookies made a thin, sweet, flavorful, and easy to eat vehicle for the ice cream. 🙂 The cookie recipe is from Martha Stewart Living.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup (2 1/2 sticks) butter, room temperature
- 1 cup sugar
- 3/4 cup dark-brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- vanilla ice cream, slightly softened
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until well combined.
- Add the flour mixture all at once, and beat until just combined. Stir in chips.
- Drop tablespoons of batter onto prepared baking sheets (I used a small cookie scoop.), 2 inches apart. Bake until golden brown, about 10 to 12 minutes.
- Transfer to a wire rack to cool on the baking sheet, 1 minute, then transfer cookies to the rack to cool. Repeat with remaining batter.
- Place one rounded scoop of vanilla ice cream on top of one overturned cookie. Top with another cookie and press to flatten ice cream. Wrap tightly in plastic wrap. Repeat with additional cookies.
- Freeze 30 minutes to overnight.
thebrookcook 
Awesome:)
Thanks! 🙂
What a fun and delicious summer treat!
Yes. So true 🙂