Yummy Mummy Recipe: Choc Chip Cookie Ice Cream Sandwiches

Try resisting these suckers. TRY. They’re ridiculously easy to make and even easier to eat. 😉
All you need are your favourite chocolate chip cookies (I used my favourite thin & crispy recipe) & ice cream. Sure to be a crowd pleaser- especially with the warm weather of Summer around the corner- these are great to bring to pot lucks, bbqs, and for Summer parties. 
Even thought these really don’t require step- by- step instructions, they were too yummy to resist so I’ve included some basic instructions…

Start with your cookies (the bigger the better)…
Add your favourite ice cream…

Spread it…
…Sandwich and enjoy!
For allergy- friendly versions, swap regular flour with your favourite gluten- free mix for home made cookies.
I also made some with coconut ice cream as a dairy- free option and they are AMAZING!

May posts sponsored by Noah’s Ark Hypnotherapy

Yummy Mummy Recipe: Thin & Crispy Chocolate Chip Cookies

There’s nothing more classic than chocolate chip cookies. Like most baking, we all have our favourite go to recipe; this would be mine, and they’re always a hit. If you or the hubby are having a bad day, whip up a batch of these naughty goodies and enjoy with a cold glass of milk. It’s hard to be in a bad mood with this yummy goodness to snack on. Sometimes simple & classic is the way to go. 🙂
Image Source: http://baking.we-wish.net/2011/12/crispy-chocolate-chip-cookies/
Yummy Mummy Recipe: Thin & Crispy Chocolate Chip Cookies
Makes approx. 24 cookies.
4 oz *cool* unsalted butter (1 stick) 
1/4 cup sugar 
3/4 cup brown sugar, firmly packed 
1/4 teaspoon vanilla
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup flour
1 cup chocolate chips 
If you want to make these ‘less bad’ for you, add 1/2 cup oats and swap white flour for unbleached or whole wheat.
Preheat oven to 350.
Cream the butter in a mixer.
Add both sugars & vanilla, followed by the egg.
When combined, add salt & baking soda; follow with flour.
When flour is almost completely mixed in, add chocolate chips.
Chill dough in fridge for 30 min.
Drop dough on parchment lined baking sheets, spacing approx. 2″ apart (these puppies spread out!)
Bake for 12 minutes, or until edges are golden brown.

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