Description
Soft, fudgy chocolate cookies baked until just set are filled with creamy vanilla ice cream, pressed into perfect rounds, then frozen solid. Each bite balances crisp edges, pillowy centers, and cool, sweet richness.
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 quart vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball gently with the back of a spoon or your fingers to about 2-inch rounds.
- Bake for 8 to 10 minutes, until the edges are set but centers are still slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Let the vanilla ice cream sit at room temperature for about 5 minutes to soften slightly.
- Place a scoop of softened ice cream on the bottom of one cookie and top with a second cookie, pressing gently to form a sandwich.
- Arrange assembled sandwiches on a tray and freeze for at least 1 hour before serving.
Notes
- Make sure cookies are completely cool before adding ice cream to prevent melting.
- For easier cutting, wrap sandwiches individually and freeze overnight.
- Press cookies gently when assembling to avoid cracking.
- Swap vanilla ice cream for chocolate, mint, or your favorite flavor.