Chocolate Ice Cream Sandwich Cookies Recipe
Soft chocolate cookies filled with ice cream.
Equipment
- 1 Stand Mixer or hand mixer
- 2 Cookie Sheet Pans lined with parchment paper or silicone baking mats
- Bowls, measuring cups and spoons
Ingredients
- 1 Cup Chocolate, bittersweet Chopped finely
- ½ Cup Unsalted Butter, room temperature Room temperature
- 1 ¼ Cup Granulated Sugar
- 2 Large Eggs Room temperature
- 1 ¼ Cup All Purpose Flour
- ½ Cup Dutch Processed Cocoa Powder
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- ⅓ Cup Whole Milk Room temperature
- 1 Pint Ice Cream Use flavor of your choice!
Instructions
Chocolate Cookies
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. Set aside for later. Note - sift the flour and cocoa powder if it appears lumpy.1 ¼ Cup All Purpose Flour, ½ Cup Dutch Processed Cocoa Powder, 1 teaspoon Salt, 2 teaspoons Baking Powder
- Place chocolate in a microwave safe bowl.1 Cup Chocolate, bittersweet
- Heat the chocolate in the microwave at 50% power for 30 seconds. Take it out and stir the chocolate really well. Keep heating it in 30-second intervals at 50% power, stirring each time, until the chocolate is completely melted. See notes below for an alternative way to melt chocolate without using a microwave.1
- Using a stand mixer with the paddle attachment, begin mixing butter and granulated sugar together until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed. The mixture should appear light and smooth.½ Cup Unsalted Butter, room temperature, 1 ¼ Cup Granulated Sugar
- Add eggs one at a time to bowl with butter and sugar. Mix on medium speed between each addition. Scrape sides of bowl as needed.2 Large Eggs
- Add melted chocolate to mixing bowl. Mix on medium speed, scraping the side of the bowl occasionally, until the chocolate is well combined.
- Add milk to the mixing bowl. Mix on low speed until combined.⅓ Cup Whole Milk
- Add flour mixture and mix on low speed until combined.
- Scoop cookie dough onto the parchment-lined baking sheets using a cookie scooper (approximately 2 tablespoons per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 8 - 10 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Assembling Ice Cream Sandwich Cookies
- Slightly soften ice cream so it is easily scooped out of container.1 Pint Ice Cream
- Arrange half of the cookies on a baking sheet so flat side is showing.
- Scoop approximately 3 tablespoons of ice cream on each cookie.
- Place another cookie on top of the ice cream. Press gently to spread the ice cream to the edges of the cookie. Freeze until ready to serve.
Notes
1 - Alternative to melting chocolate in microwave:
- Put the chocolate in a heat-safe bowl.
- In a saucepan, bring about 1 inch of water to a gentle simmer.
- Set the bowl of chocolate on top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Don’t let the water boil — you want to melt the chocolate slowly to keep it from burning.
- Stir the chocolate every minute or two until it’s completely melted.
Nutrition
Calories: 375kcalCarbohydrates: 50gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 39mgSodium: 362mgPotassium: 243mgFiber: 3gSugar: 35gVitamin A: 421IUVitamin C: 0.2mgCalcium: 117mgIron: 2mg
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