Double Chocolate and Peppermint Ice Cream Sandwich Cookies
Enjoy a taste of the season with these festive double chocolate ice cream sandwiches rolled in crushed peppermint candies. Make ice cream sandwiches with less mess using this clever hack! Use vanilla ice cream instead of peppermint if desired.
- Serves: 2 persons
- 2½ cups flour
- ⅔cup cocoa powder
- 1teaspoon baking soda
- ½teaspoon salt
- 1cup butter, softened
- ¾cup granulated sugar
- ¾cup packed brown sugar
- 2ounces dark baking chocolate, finely chopped
- Reynolds KITCHENS™ Parchment Paper
- Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
- 1quart peppermint ice cream, slightly softened
- ⅓cup crushed peppermint candies
Step 1COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
Step 2BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
Step 3DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
Step 4PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
Step 5BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
Step 6MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
Step 7PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.