Caramel Chocolate Chip Cookie Ice Cream Sandwiches Recipes

CARAMEL-CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, then honey and vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; gradually beat into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Reduce heat to low; cook and stir until sugar is dissolved. Remove from heat; cool to room temperature., Beat in enough confectioners' sugar to reach desired consistency. Spread 1-1/2 teaspoons filling onto bottoms of half of the cookies; cover with remaining cookies.

CARAMEL COOKIE SANDWICHES

Steps:

• For the shortbread cookies: In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and fine salt to combine; set aside.
• Put the butter and granulated sugar in a stand mixer with a paddle attachment. Mix on medium speed, scraping down the sides with a rubber spatula as needed, until the ingredients are fully combined and the mixture is light and fluffy, about 3 minutes. Add the brandy, vanilla and egg yolks and mix until just combined, about 30 seconds.
• On low speed, gradually add the flour mixture, mixing until the flour is fully incorporated. Mix for about 1 minute.
• Divide the dough into 2 equal pieces and place them onto 2 separate pieces of plastic wrap. Shape each piece into a smooth disk and wrap tightly. Refrigerate the dough for at least 1 hour.
• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Unwrap one piece of dough and place it on a lightly floured surface. Roll the dough to about 1/4 inch thick. With a 2-inch round cutter (plain or fluted), cut out about 20 circles and transfer them to the prepared baking sheets. Bake on the middle rack, in 2 batches if necessary, until golden brownish on top, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Repeat the rolling, cutting and baking process with the second dough piece, for an additional 20 cookies. Reroll the scraps once, cutting out 12 more circles, and bake.
• For the Mexican cajeta: Stir together the milk and sugar in a large, heavy-bottomed pot. Add the vanilla extract, salt and vanilla bean pods and seeds if using. Bring to a boil on medium-high heat while constantly stirring, 6 to 8 minutes.
• When the milk comes to a boil, remove from the heat and add the baking soda. The milk will become frothy and rise. Keep stirring the mixture. Put the pot back on the stove over medium heat. Cook at a low simmer, stirring frequently to make sure that the sauce does not stick to bottom of the pan. Adjust the heat as needed to maintain a low simmer. After 15 minutes, the mixture will be light golden brown. Remove the vanilla pods if using and continue cooking until the mixture is a rich brown and reduced to about 1 1/2 cups (it will resemble a thick caramel sauce at this point), about 30 additional minutes. Remove the sauce from the heat and allow it to cool completely, about 20 minutes.
• After the cookies and cajeta have cooled, flip half of the cookies upside down and gently spread about 2 teaspoons of the cajeta on each one (if the cajeta is too thick to spread easily after cooling, microwave it briefly to warm it up and loosen it enough to spread). Place another cookie bottom-side down on top of the cajeta on each and press to create a sandwich. Dust the cookies with powdered sugar before serving. Enjoy!

COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

CHOCOLATE-CARAMEL ICE CREAM SANDWICHES

Steps:

• Sandwich chocolate-covered digestive cookies (chocolate-side out) with thick caramel sauce and dulce de leche ice cream. Freeze at least 1 hour.

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.

CHOCOLATE CHIP-CARAMEL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and baking soda in a bowl.
• Beat butter, brown sugar, white sugar, and vanilla extract together in a bowl using an electric mixer until creamy. Add eggs. Beat in the flour mixture gradually until just combined. Stir chocolate morsels, caramel morsels, and walnuts into the dough.
• Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 11 to 13 minutes. Cool on the baking sheet for 2 minutes.

GIANT CARAMEL CHOCOLATE ICE CREAM SANDWICH

Steps:

• Preheat oven to 325°F. Line two 12-inch pizza pans with foil; lightly grease foil. Press cookie dough evenly into prepared pans. Bake 15 to 16 min. or just until centers are set. Cool completely. (Cookies will be chewy.) Remove cookies from pans; discard foil. Return one of the cookies, top-side down, to one of the pizza pans. Set aside.
• Microwave 25 of the caramels and 2 Tbsp. of the milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each min. Spread over cookie in pizza pan to within 1/4 inch of edge. Refrigerate until caramel is firm.
• Return second cookie, top-side down, to remaining pizza pan; spread evenly with ice cream. Cover with caramel-topped cookie, caramel-side down, to form sandwich. Cover or wrap in foil; freeze at least 1 hour before serving. Cut into 20 wedges to serve.

CHOCOLATE-CHIP COOKIE ICE-CREAM SANDWICHES

Steps:

• To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
• Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
• Sift in the flour and baking powder, then mix well with a wooden spoon.
• Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
• Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
• Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
• Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
• Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

CARAMEL-COFFEE ICE CREAM SANDWICHES

Steps:

• Prepare batter for Brownie for Ice Cream Sandwiches; stir in coffee granules. Bake and cool according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm. , Cut into bars, squares or desired shapes. Dip sides of ice cream sandwiches in coffee beans. Wrap in plastic; freeze on a baking sheet until serving.

CHOCOLATE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets, forming 16 cookies. Flatten slightly with a glass. Sprinkle with chocolate chips. Bake 8-10 minutes or until set. Remove to wire racks to cool., To make ice cream sandwiches, spread a 1/4 cup of ice cream on bottoms of half of the cookies; cover with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet overnight.