1 cup Granulated Sugar
1 cup Dark Brown Sugar, tightly packed
1/2 cup Light Brown Sugar, tightly packed
1/2 tsp Kosher Salt
1/2 tsp Baking Soda
2 Whole Eggs
1 1/2 tbsp Vanilla Extract or Pure Vanilla
1 tbsp Maple Syrup
3/4 cup Unsalted Butter, melted
2 cups All Purpose Flour
1 1/4 cups Semisweet Chocolate Chips
1/2 gallon Vanilla Bean Ice Cream

Toasted Coconut
Chocolate Chips
Peanut Butter Chips
Crushed Walnuts


• Preheat oven to 375˚F.

• Using electric mixer on medium speed, beat together Sugar, Salt, Baking Soda, Eggs, Vanilla and Maple Syrup for 2 minutes or until well combined.

• Reduce to low speed, slowly pour in melted butter until well combined.

• Add Flour. Beat until mixture thickens.

• With a spatula, fold in Chocolate Chips.

• Using a tablespoon, roll dough into rounded balls. Place on an ungreased cookie sheet, spacing 2" - 3" apart.

• Bake for 11-13 minutes or until golden brown. Remove from oven.

• Let sit for 10 minutes before transferring to a cooling rack.

• Store sandwich cookies in refrigerator or freezer until ready to fill.

• Pair up similar sized cookies.

• Working fast, layer 1 scoop of hard Ice Cream in between two cookies. Gently press down to even out layer.

OPTIONAL: Roll Ice Cream edges in Coconut, Chocolate or Peanut Butter Chips, Walnuts or Sprinkles.

• Wrap in Plastic and refreeze.

• Continue with remaining cookies.

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Chocolate Chip Ice Cream Sandwiches(Click Image To View Detail)

Category: Sweet Treats

Servings: 36 Sandwich Cookies / 18 Sandwiches

Misfit Level: Advanced

Notes From Betty:

Tricks of the Trade: Layering Ice Cream Sandwiches can sometimes be a messy job if the Ice Cream or Cookies are too soft. Make sure that the Ice Cream and Cookies are cold and hard before filling.

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