Oh my! These are crazy good! I’m talkin, maybe I should have just named them Better Than You Know What Ice Cream Sandwiches. They’re so hard to stop eating! Seriously, I don’t even want to admit to you how much I ate yesterday.
Let’s first discuss these A-mazing cookies. They are flat/thin (but still chewy) which is what you want for an ice cream sandwich so you can actually fit it in your mouth without unlocking your jaw with every bite. They are filled with yummy chunks of chocolate and bits of toffee giving it the most amazing caramely flavor. And then to jump on the sweet ‘n salty bandwagon I sprinkled a little kosher salt on top right after pulling it out of the oven and man does it just make these cookies sing! I’m in love!
You will be totally satisfied stopping with the cookies and just munching on those, but you can take it even further by eating two at once with ice cream sandwiched between… and rolled in chocolate and toffee bits. You’re welcome!
Definitely recommend eating these babies fresh. As in, shortly after the cookies have cooled you should slap on that scoop of ice cream and sink your teeth in. The chocolate and toffee are still soft and the ice cream is all melty… it’s a beautiful delicious mess.
But if you have the patience and don’t haven enough people to help you gobble these down, you’ll want to make the sandwich, roll it in your toppings (if desired), place on a tray and freeze immediately. Then you can pop them out of the freezer whenever you’re craving an insanely, heavenly, melt-in-you-mouth treat.
Salted Chocolate Chunk & Toffee Ice Cream Sandwiches
For the Cookies:
- 1 1/2 sticks butter, melted
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup light brown sugar
- 1/2 cup white sugar
- 1 egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 cup chocolate, coarsely chopped
- 1/3 cup toffee bits
- 1/2 teaspoon Kosher salt
For the Ice Cream Sandwiches:
- 24 cookies, recipe above
- 1/2 gallon vanilla ice cream
- Chocolate, chopped
- Toffee bits
- 1/2 gallon vanilla ice cream
- Preheat oven to 325 degrees F.
- Microwave butter for 30-40 seconds until almost all the way melted. Stir it around to get it to melt completely.
- In a mixing bowl, combine flour, soda, and 1/4 teaspoon salt. Set aside.
- In a standing mixer using the paddle attachment(or large mixing bowl), mix the melted butter and sugars at a medium speed until combined and then beat in the eggs and vanilla. While beating on low, add the flour mixture a little at a time and mix until just combined.
- Mix in the chocolate and toffee by hand with a wooden spoon or a spatula.
- Scoop with a 1 1/2 tablespoon cookie scoop or roll into a 1 1/2 inch ball. Break the ball in two and then lightly press the two rounded edges together so that the rough edges are now on the outside. Place the dough on the baking sheet so a rough edge is facing up (it will kind of look like an hour glass). You should be able to put 8 cookies on a standard size baking sheet (cookies should be 2 inches apart).
- Bake on the middle rack for 10-14 minutes (you want to take them out when they still look a little doughy so that they aren't too hard when frozen). Sprinkle with salt immediately after removing from oven. Let the cookies sit on the baking sheet for 10 minutes before removing them onto a cooling rack (they will look slightly puffed when you pull them out of the oven but then they sink a little while sitting and create the beautiful crackly look).
- To assemble into ice cream sandwiches*, let the ice cream sit on the counter for 5-10 minutes to soften (depends on how hard the ice cream is to begin with). Prepare your work station by putting the chocolate and toffee in bowls and laying 12 cookies upside down with the rest nearby.
- Scoop desired amount of ice cream onto the bottom of the cookies and then place another cookie on top to create a sandwich. Gently press down on the top cookies until the ice cream spreads out to the edge of the cookie. Roll the edges of the ice cream sandwich in chocolate or toffee bits if desired (you may need to sprinkle or press the pieces in). Eat or freeze immediately (I placed them on a cookie sheet and then once frozen solid put them in a ziploc bag).
Recipe Source: Cookies adapted from Baking Illustrated