Ice Cream Sandwich Cookies

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Ice Cream Sandwich Cookies

star rating (2) rate this recipe »
Published prior to 2008

Signature Secrets® helps keep these cookies soft, making them perfect for ice cream sandwiches.

3/4 cup unsalted butter, melted
1 1/4 cups light brown sugar, firmly packed
1/4 cup light corn syrup
2 teaspoons vanilla extract
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup King Arthur Unbleached All-Purpose Flour
1 cup oat flour
2 tablespoons Signature Secrets Culinary Thickener
1 cup chopped, toasted pecans or walnuts, optional
2 cups semisweet or bittersweet chocolate chips

Preheat the oven to 350°F. Lightly grease two baking sheets (or line them with cookie baking mats, or parchment).

Beat the butter, sugar, and corn syrup until blended. Mix in the vanilla, baking powder, salt, baking soda, and eggs. Beat in the remaining ingredients. Drop the dough in scant 1/4-cup balls onto the pans; a jumbo cookie scoop works well here.

Bake one test cookie for 7 to 9 minutes, until light brown around the edge. If it hasn't spread enough, flatten the remainder of the cookies slightly before baking. If it's spread more than you'd like, stir another 1/4 cup flour into the dough before baking. Bake the remainder of the cookies.

Cool the cookies on the pan for 5 minutes, then transfer to a rack to cool completely. To maintain the chewiest texture, store airtight. Yield: 26 large cookies.

To make ice cream sandwiches: Place a scoop of ice cream in the middle of a cookie; flatten, then top with another cookie, gently pressing together. Return to freezer to harden; wrap well to store.

Reviews

1
  • star rating 05/24/2011
  • lisawatson4 from KAF Community
  • This is a great cookie for ice cream sandwiches because it is nice and chewy and you don't feel like you are just eating a frozen chocolate chip cookie with ice cream! I also needed to add the additional 1/4 cup of flour. These cookies do spread, so only bake 6 cookies to a half size sheet pan. It is easiest to freeze the cookies before assembly. Note: these cookies are quite thin, but don't be fooled they work nicely as an ice cream sandwich cookie!
  • star rating 08/16/2010
  • magwheels from KAF Community
  • Great recipe! It makes perfect ice cream sandwich cookies. Soft, but still very much a cookie. Made these with a few standard modifications for altitude (4500ft); decreased sugar by 2 Tbs, increased flour by 3 Tbs in addition to the 1/4 c extra flour suggested in the recipe. I used the Signiture Secrets thickener. I added only 1 cup of mini-chocolate chips since that's what I had. Still was plenty chippy. I recommend the mini-chips whole-heartedly. These cookies spread out a lot, but I was expecting that. I used a Tablespoon cookie scoop and it made beautifully sized cookies for sandwiches, ~3inches in diameter. I got 32 cookies from my batch. I froze the cookies overnight before filling. Refroze once filled and then wrapped. They tasted great and were a hit at the party. Definitely test the spread of your cookies before adding the extra flour. I think mine wouldn't have spread so much with the extra chips and with chopped nuts added.
1