Prep 40 mins
Cook 2 hrs
I get the Martha Stewart newsletters via e-mail, and decided to try this treat for my 15 year old sister-in-law's birthday/sleepover at my house. They were a hit with her and all her friends! My friends and hubby loved them as well. They are very easy to make and can be frozen for up to two weeks. Prep time includes baking time, and cook time is freezing time.
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup light brown sugar
- 1⁄4 cup sugar
- 1⁄4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla
- 1 1⁄2 cups mini chocolate chips
- 1 pint vanilla ice cream or 1 pint cookie dough ice cream or 1 pint mint chocolate chip ice cream or 1 pint chocolate ice cream
- Preheat oven to 350 degrees, with rack in center.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a seperate bowl, using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth.
- With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
- Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.
- Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
- Scatter remaining chocolate chips on a plate.
- Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently.
- Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.)
- Transfer sandwiches onto baking sheets.
- Freeze until firm, at least 2 hours.