Chocolate Dipped Ice Cream Sandwich Cookies

(sugar cookie recipe from baking a moment)

makes 24 cookies, 12 ice cream sandwiches

prep time: 40 minutes

cooking time: 8 minutes


1 stick unsalted butter, cold and cubed

1 tbsp canola oil

1/2 cup granulated sugar

1 tsp vanilla

1/2 tsp salt

1 large egg

1/4 cup cornstarch

1/2 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour


1 tub cookies and cream ice cream

6 oz semisweet, bittersweet or milk chocolate 


toppings 

chopped almonds, hazelnuts, pecans

toffee bits

chocolate chips

peanut butter chips


Preheat the oven to 375ºF. 


Line a baking sheet with parchment paper. 


In  the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, sugar, vanilla, and salt until the mixture is smooth. Do not over mix, this will lead to spreading.


Add the egg and mix until just incorporated, scraping down the sides of the bowl with a spatula. 


Add the cornstarch, cocoa powder, and flour and combine until the mixture comes together. 


Remove the dough from the bowl and form into a ball with your hands. Flatten into a disk and place between two sheets of parchment paper. Roll the dough 1/4 inch thick. Using a 2 or 3 inch round cookie cutter, cut the dough into rounds. Place the cookies onto the parchment lined cookie sheet and bake for 8 minutes. Remove from the oven and let cool on a wire rack. 


Once the cookies are completely cool. Remove the ice cream from the freezer. With a sharp serrated knife, cut the tub of ice cream into 1/2 - 1 inch slices. Using the cookie cutter, cut the ice cream slices into rounds. Sandwich in between two cookies and place into the freezer immediately on a sheet of parchment paper. Place the ice cream scraps into a plastic tub and freeze for later. Let the ice cream sandwiches chill for a few hours. 


Melt the chocolate in a double boiler. Remove one sandwich at a time from the freezer, dip half of the cookie into the chocolate. Let it harden a few second, and then sprinkle with your chosen toppings. Place the cookie back in the freezer to set. Store in a plastic container in the freezer for up to a month. 


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