Best 10 Chocolate Chip Cookie Sandwiches Recipes

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
• In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
• Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
• Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.

COOKIE ICE CREAM SANDWICHES- CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350. Grease cookie sheets (I use parchment paper instead).
• On medium speed, beat butter until fluffy, 1-2 minutes.
• Beat in the brown sugar until smooth, 1-2 minutes.
• Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff.
• Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers.
• Bake 10-12 minutes or until JUST starting to brown lightly.
• Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
• You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos.
• Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.

STAR ANISE ICE CREAM AND ORANGE, ALMOND, CRANBERRY AND SEMISWEET CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar, the star anise and vanilla seeds. Bring to a simmer, stirring occasionally, and remove from the heat.
• In a small bowl, combine the eggs, salt and the remaining 1/2 cup granulated sugar, and beat until smooth.
• Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs back into the cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes.
• Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour.
• For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in the 3/4 cup coarsely chopped almonds, cranberries, 12 ounces chocolate chunks and orange zest using the spatula.
• Scoop about 1/4 cup of the cookie dough onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops slightly, and bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies.
• Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
• In a shallow dish, combine the 3/4 cup finely chopped almonds with the 3/4 cup finely chopped chocolate. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Roll in the almond-chocolate mixture and freeze for 10 minutes before serving.

AMARETTO CHOCOLATE CHIP COOKIE SANDWICHES

Steps:

• Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
• Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
• For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.
• To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
• Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.

SMALL-BATCH CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Melt the butter in a medium saucepan over medium heat. (Using a light-colored pan will help you see the color of the butter as it browns.) The butter will begin to foam. Cook, stirring constantly, until the butter is a dark amber color (darker browned butter is better for baked goods), about 6 minutes. Transfer the butter immediately to a small bowl to prevent burning. Let cool for 10 to 15 minutes.
• Whisk together the flour, baking soda and salt in a medium bowl. Combine the sugars, egg, vanilla and browned butter in a large bowl. Add the flour mixture and mix on low speed until just combined. (Do not overmix the dough.) Gently fold in the chocolate chips.
• Scoop 2 ounces or 1/4 cup of the dough with an #16 ice cream scoop and drop onto the prepared baking sheet about 2 inches apart, making 8 cookies total. Press down on the cookies slightly to flatten them a little bit (see Cook's Note). Refrigerate the dough for 1 hour on the baking sheet. (Chilling the dough before baking helps the cookies retain their shape when baked-no more flat cookies!) You can also freeze the dough at this point and pull it out whenever you want cookies. Freeze it in an airtight container and thaw on the cookie sheets for 15 minutes before baking.
• Preheat the oven to 350 degrees F.
• Sprinkle the cookies lightly with fleur de sel. Bake until the cookies are just cooked through and slightly golden, 12 to 15 minutes. Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
• To assemble the ice cream sandwiches, scoop 3/4 cup of ice cream onto the center of one cookie. Place a second cookie on top, then gently press until the ice cream meets the edge of the cookies. Smooth the edges of the ice cream with your finger, then place on the baking sheet. Repeat with the remaining cookies and ice cream to make 4 sandwiches total, then re-freeze until hard, 1 to 2 hours.
• When the cookies are frozen, prepare a double boiler: Bring a few inches of water to a simmer in a medium saucepan. Add the chocolate to a medium heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Stir the chocolate until it's completely melted. Stir in the coconut oil until incorporated, then turn off the heat. Remove the bowl from the double boiler and let the chocolate to cool to about 80 degrees, about 15 minutes (see Cook's Note).
• Dip half of an ice cream sandwich into the chocolate, allowing any excess to drip off. Place back on the baking sheet. Repeat with the remaining sandwiches and chocolate, then place back into the freezer to set, 10 to 15 minutes.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Break cookie dough into chunks; stir into ice cream. Freeze until firm, about 3 1/2 hours.
• Bring cream to a simmer in a saucepan over medium heat. Pour over chocolate in a bowl. Let stand for 1 minute. Whisk until smooth. Let stand, whisking often, until thick and spreadable, about 25 minutes.
• Spread 2 teaspoons ganache onto 8 cookies. Scoop 1/4 cup ice cream onto remaining cookies. Sandwich cookies together. Freeze on a baking sheet for 30 minutes.

NO-BAKE CHOCOLATE CHIP COOKIE DOUGH ICE CREAM SANDWICHES

Steps:

• For the cookie dough: In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, corn syrup and salt until fluffy, 1 to 2 minutes. Add the milk and vanilla and mix on medium speed until smooth. Scrape the bowl with a rubber spatula.
• Add the wafer crumbs and the mini chocolate chips. Mix until a dough forms.
• Line an 8-inch square cake pan with a sheet of plastic wrap, leaving an overhang on two sides. Press half of the cookie dough into the prepared pan, making it as level as possible. Using the plastic wrap, gently pull this sheet of cookie dough out of the pan, transfer to a cutting board or baking sheet and freeze with the plastic wrap attached.
• Line the same pan with two 8-by-13-inch sheets of parchment paper, leaving an overhang on two sides. Press the remaining cookie dough into the prepared pan and freeze while you make your ice cream. Wash and dry the stand mixer bowl.
• For the ice cream: In a blender, combine the milk, granulated sugar, milk powder and salt. Blend on high for about 30 seconds to dissolve the sugar. Add the corn syrup and vanilla and blend on high for another 10 seconds. Set aside.
• In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high speed until medium-stiff peaks form. Use a whisk to fold the milk mixture into the whipped cream. Fold in the chocolate chips.
• To assemble the ice cream sandwiches: Remove both batches of cookie dough from the freezer. Spread the ice cream over the cookie dough in the cake pan. Peel the plastic wrap off of the remaining sheet of cookie dough. Gently lay the dough on the ice cream. Wrap the pan in plastic wrap and place in the back of your freezer overnight or for up to 2 days.
• Use the parchment to lift the ice cream sandwiches out of the cake pan. Use a sharp knife or a serrated knife to score into 9 bars and then cut completely. Serve immediately or refreeze after cutting (see Cook's Note).

CHOCOLATE-CHOCOLATE CHIP COOKIE AND STRAWBERRY GELATO SANDWICHES

Steps:

• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.
• Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.
• Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.

CHOCOLATE CHIP COOKIE SANDWICHES

Steps:

• Place 1 tablespoon frosting on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches; roll edges in chocolate chips to adhere, if desired. Store cookies in an airtight container, at room temperature, up to 5 days, refrigerated, up to 1 weeks, or frozen, up to 2 weeks; thaw before serving.

CHOCOLATE CHIP COOKIES/COOKIE SANDWICHES

Steps:

• Preheat the oven the 325°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, mix together the oil, applesauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed through the dough.
• Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
• Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.