Chocolate Chip Cookie Ice Cream Sandwiches
Homemade cookies are a delicous base for these ice cream sandwiches.
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Ingredients
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- 1 cup Hiland Unsalted Butter
- 1/3 cup shortening
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 Hansens eggs
- 1 tablespoon Griffins Vanilla
- 3 1/2 cups Shawnee Mills All-Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- Braums Vanilla Ice Cream
- Preheat oven to 375 degrees. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until creamy, 3 to 4 minutes. Beat in the eggs, one at a time, then stir in the vanilla.
- Combine the flour, baking soda and salt, then mix into the creamed mixture. Stir in the chocolate chips
- Place 1/4 cupfuls of dough onto baking sheet, allowing for approximately 9 cookies per sheet. Slightly flatten each dough ball with the palm of your hand. Bake 10 to 12 minutes, or until light golden brown. Don’t overbake. Cool 2 minutes before removing from baking sheets.
- Once cooled, sandwich cookies with scoops of Braums Ice Cream. – Eat immediately. Or, to store, wrap each sandwich in plastic wrap, and then place in a large freezer bag, and keep in freezer.
- Slightly under bake cookies to keep them soft and chewy, even once frozen.