Well, if ya ever find yerself cravin’ somethin’ sweet, and ya got a bit of time on yer hands, I reckon you might wanna try makin’ these ice cream sandwich cookies. They’re simple, tasty, and the perfect treat for a hot summer day! Now, I’m not one for fancy talk or long recipes, so let me tell ya how I make ’em the way I know best.
First thing ya gotta do is get yer hands on some cookies. I like to use chocolate chip cookies, cause that’s what we got most of ’round here. You can always switch things up if ya feel fancy, though. Snickerdoodles, sugar cookies, or even ginger snaps would work just as well. Don’t matter much, as long as it’s a good ol’ soft cookie. But let me tell ya, don’t go buyin’ no store-bought stuff – make ’em from scratch, cause that’s the way it’s done right!
Alright, now for the cookies. Here’s what you need:
- 2 and a half cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 cup of unsalted butter, softened
- 3/4 cup of white sugar
- 3/4 cup of packed brown sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 2 cups of chocolate chips (or more if ya like it real chocolaty!)
Now, once ya got all that together, it’s time to start mixin’. First, in a big ol’ bowl, sift the flour, bakin’ soda, and salt together. Don’t skip the siftin’, it makes a difference. In another bowl, cream the butter with both sugars. I like to use a hand mixer, but you can do it the old-fashioned way with a spoon if ya want. It’ll take a little longer, but we ain’t in no rush, right?
Once that’s all nice and smooth, crack them eggs in there one by one, mixin’ well after each. Then, add the vanilla extract. Give it another good stir. After that, slowly add in the dry ingredients, mixin’ as you go. Don’t just dump it all in at once or you’ll have a big mess. After the dough is all mixed up, throw in your chocolate chips. Stir ’em in until they’re spread out nice and even.
Next up, you gotta roll the dough into little balls. Now, I don’t measure nothin’, but you want ‘em about the size of a walnut. Place ’em on a baking sheet, makin’ sure there’s enough space between each ball so they don’t all stick together. Bake ’em in a preheated oven at 350°F (that’s about 175°C) for about 10 minutes, or until they’re golden brown on the edges. Don’t let ‘em get too crispy; ya want ‘em soft in the middle.
Once they’re out the oven, let ’em cool for a bit. Now, while them cookies are coolin’, you need to get some ice cream ready. I like vanilla best, but you do what ya like! You can even use chocolate or strawberry if ya want to mix it up a little. Just make sure the ice cream’s a bit soft so you can spread it easy. Take a scoop of the ice cream and slap it between two of them cookies, pressin’ down gently so it spreads out nice and even.
Once you got all them sandwiches made, you can roll the edges in some more chocolate chips, sprinkles, or even crushed nuts if you’re feelin’ extra fancy. Then, pop them little sandwiches in the freezer for a good hour or so. It helps the ice cream set up real nice, and they’re ready to eat when ya are!
Now, don’t be shy, share ’em with the neighbors or your kids, they’ll love it. Heck, you might even wanna make a whole batch for a picnic or a family get-together. These little ice cream sandwiches always go down a treat, and they don’t take too much time to make neither!
So there ya go, that’s how ya make a good ol’ fashioned ice cream sandwich cookie. I hope ya enjoy ’em, and don’t forget, the best part is makin’ ’em however ya like. Add more chocolate chips, switch up the flavor, or even throw in some of those fancy nuts. It’s all up to ya!
Tags：[ice cream sandwich cookie recipe, homemade cookies, chocolate chip cookies, summer desserts, ice cream recipes, easy dessert recipes]
