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Mini Chocolate Chip Ice Cream Sandwiches

Grab a dainty dessert -- or two? three? -- whenever the urge strikes. Well wrapped, they'll keep in the freezer up to two weeks.

  • prep: 40 mins
    total time: 3 hours 30 mins
  • yield: Makes 12

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Ingredients

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mini chocolate chips
  • 1 pint vanilla ice cream, softened

Cook's Note

Freeze up to 2 weeks.

Directions

  1. Step 1

    Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. 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.

  2. Step 2

    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.

  3. Step 3

    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; then wrap individually in plastic.

Source
Everyday Food, June 2007

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Reviews (13)

  • 13 Jun, 2011

    WOW! AMAZING! I made these on a Friday night and I they were all gone by Monday night. TIP: When assembling cookies, work somewhat fast. Wrap each cookie in plastic wrap and put in freezer after you finish each cookie. Otherwise they'll melt as you assemble the other cookies. When done put all cookies in a gallon size freezer bag. You can roll them in other goodies besides chocolate chips. I also used colored sprinkles & finely chopped pecans.

  • 14 Jun, 2010

    I could see the sour cream making the cookies more tender, which would help offset freezing them.

  • 3 Jun, 2010

    Does anyone know, what is the purpose of adding sour cream to the cookie? Does it affect the taste so you have to make them ice cream sandwiches and you cannot eat the cookies plain?

  • 3 Jun, 2010

    Does anyone know, what is the purpose of the sour cream? That seems to be the ingredient that sets the cookies apart from regular chocolate chip cookie ingredients (at least for me) and I'm curious why. Does it keep the cookie together better?

  • 12 Jun, 2009

    I love this recipe.

  • 18 Feb, 2009

    I put the plate of sandwiches down, turned around and they were gone! The kids love them! Very easy - make the cookies ahead of time.

  • 15 Nov, 2008

    Great recipe! I thought the texture and taste was very similar to store-bought varieties. My batch made exactly 24 cookies (12 sandwiches) and I didn't think they were all that "mini" and were rather quite medium in size. I certainly wouldn't want them any bigger! The cookies held up well to being frozen, and I didn't have any trouble with them spreading or the ice cream melting.

  • 15 Nov, 2008

    Great recipe! I thought the texture and taste was very similar to store-bought varieties. My batch made exactly 24 cookies (12 sandwiches) and I didn't think they were all that "mini" and were rather quite medium in size. I certainly wouldn't want them any bigger! The cookies held up well to being frozen, and I didn't have any trouble with them spreading or the ice cream melting.

  • 2 Jul, 2008

    these are MINI ice cream sandwiches. i've made this recipe about 4 times and the cookies come out moist and oh so deeeliciously perfect everytime. i never freeze the cookies and the ice cream never melts. i just made a huge batch for independence day. sure to be a crowd pleaser.

  • 22 Jun, 2008

    I did this recipe and my cookies didn't spread when cooking ( I used a rounded 1tb as the recipe establishes) so they were way to thick for ice cream sandwiches and they are NOT the best chocolate chip cookies I ever tried but OK. I will do it again trying another chocolate chip recipe. I varied the recipe by using espresso bean ice cream and it was great!

  • 12 Jun, 2008

    I made these, but with homemade vanilla ice cream. Wonderful! There's nothing quite as good as homemade ice cream.....if time allows.

  • 11 Jun, 2008

    You should freeze the cookies first, before putting the ice cream in between, otherwise (even if the cookies are completely cooled) the ice cream will likely melt in the freezer as you are waiting for them to set.

  • 13 Dec, 2007

    This seems to be a great family project