Do you ever have those moments where you want to be bad, but not THAT bad? You need something sweet, but don’t want to feel the need to spend the next 24 hours in the gym? I feel this way almost every single day. There are always healthy alternatives to our guilty pleasures, but you also need to give yourself a bit of a treat sometimes.
And that’s exactly what these little guys are!
Ice cream sandwiches are so underrated, or forgotten about. People make cookies all the time. And I know that I have a really hard time only eating one or two cookies once they come out of the oven. They’re warm, super soft, the chocolate chips are perfectly melted…and now I’m drooling. So I find it easier to kill my sweet tooth by making ice cream sandwiches with my freshly baked cookies. They’re easy to share as a party snack, or you can keep them all for yourself. You choose!
Everyone has their favourite cookie recipe. Peanut butter, chocolate chunk, sugar cookie…you name it!
The truth behind the inspiration for this little treat is I watching “Martha Bakes” with my family, and it got to a certain point where my stomach couldn’t take it anymore! Everything looked so delicious and I needed to bake something quick. We were out of flour, which makes it very difficult to make cookies without it. But what we did have was a glorious tube of Pillsbury chocolate chip cookie dough in the fridge. And it’s such a classic there is no shame in using it. You get perfect cookies every time.
– 2 1/4 cups all-purpose flour
– 1 cup (2 sticks) unsalted butter, room temperature
– 1 cup packed light-brown sugar
– 2 teaspoons pure vanilla extract
– 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
– 1/2 teaspoon baking soda
– 1/2 cup granulated sugar
– 1 teaspoon salt
– 2 large eggs
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the centre, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Once your cookies are completely cooled, take out your favourite ice cream from the freezer. We had checkered chocolate and vanilla, but you can have any kind of ice cream that you love. Scoop out a generous scoop and place on one cookie. Find it’s buddy to make a sandwich. Enjoy!
I hope you guys like this super simple dessert idea and enjoy the baking process. Especially in the cold weather right now, I love baking and having the house just a bit warmer, along with the wonderful aroma the cookies bring to the home.