May 25, 2019
Chocolate chip cookie ice cream sandwiches…made mini!
Everything is made better mini! Who said bigger is necessarily better?
However, if you prefer, you can of course make the cookies larger to make larger ice cream sandwiches.
I feel like mini is best since they can be devoured in two to three bites and are the perfect portion control.
Have a nice Memorial Day weekend, and Happy Memorial Day 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Mini Coffee Chocolate Chip Cookie Ice Cream Sandwiches.
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- 1-1/4 cups white, granulated sugar
- 1/4 cup light, packed brown sugar
- 1 large egg
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup plus 1/2 cup mini chocolate chips
- 24 scoops coffee ice cream
- Preheat oven to 350 degrees F. Line a couple baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer, beat butter until light and fluffy. Add sugars, and beat for 2-3 minutes. Add egg, water, and vanilla, and beat until well combined. Fold in flour, salt, and baking soda until just combined. Fold in 1 cup of the mini chocolate chips. Take about 1/2 tablespoon of the dough, and roll into a ball. Place on lined cookie sheet, each ball about 1 inch away from each other. Place cookies in freezer for 15 minutes to firm up. After 15 minutes, bake cookies for 5-7 minutes or until soft to the touch. They can be slightly undercooked because while they cool, they will cook more. Allow them to cool completely to room temperature.
- Once completely cool, add 1 scoop of coffee ice cream to one cookie, and sandwich with another. Roll sandwich in the additional 1/2 cup of mini chocolate chips. Repeat for all cookies. Freeze if ice cream starts to melt. Serve, and enjoy!
