Brown Butter Cookie Ice Cream Sandwich
Rated 5.0 stars by 1 users
Category
Desserts
Servings
4
Prep Time
25 minutes
Cook Time
12 minutes
Brown Butter Cookie Spice Blend-spiked chocolate chip cookies sandwich soft-serve scoops of vanilla bean ice cream, then get rolled in mini chocolate chips for a bakery-style finish. Bake the cookies whenever, but plan on a freezer stop before these are ready to eat.
Author:Chef Cynthia
Ingredients
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3/4 cup (1.5 sticks) unsalted butter, softened
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3/4 cup granulated sugar
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3/4 cup packed light brown sugar
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2 large eggs, room temperature
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1 tsp pure vanilla extract
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2.25 cups all-purpose flour
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1 tsp baking soda
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3/4 tsp kosher salt
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2 Tbsp Spiceology Brown Butter Cookie Spice Blend
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1.5 cups semi-sweet chocolate chips
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1 pint Tillamook Vanilla Bean Ice Cream (Or other vanilla ice cream)
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3/4 cup mini chocolate chips, for rolling
For the Cookies
For the Ice Cream Sandwiches
Directions
Make the Cookies
- Preheat. Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Cream the butter and sugars. Beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Add eggs. Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Combine. In a separate bowl, whisk flour, baking soda, salt, and Brown Butter Cookie Spice Blend together. Add to the butter mixture and mix until just combined. Fold in chocolate chips.
- Portion. Using a 3-inch round cutter or ring mold as a guide, portion dough into 8 equal, evenly-shaped rounds on the prepared pans, spacing 2 inches apart.
- Bake. Bake 11-13 minutes until the edges are set and golden but the centers still look slightly underdone. They will firm as they cool. Cool completely on the pan, about 20-25 minutes, before assembling.
Assemble
Set up. Set mini chocolate chips in a shallow bowl. Place the ice cream on the counter for 3-5 minutes to soften slightly.
Build. Scoop a generous round of ice cream onto the flat side of one cookie. Top with a second cookie, flat side down, and press gently until the ice cream reaches the edges.
Coat. Roll the exposed ice cream edge through the mini chocolate chips until fully coated. Place on a parchment-lined tray.
Freeze. Freeze assembled sandwiches at least 1 hour before serving. Wrap individually in parchment for storage up to 2 weeks.
Recipe Note
Chef's Tip
For perfectly round cookies, press the dough into a 3-inch ring mold directly on the parchment and lift off — they hold their shape through the bake. Pull them from the oven while the centers still look underdone; carryover heat finishes them and keeps them chewy once frozen. Let the ice cream soften just enough to scoop cleanly — 3-5 minutes on the counter is all it needs.
