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Double Chocolate and Peppermint Ice Cream Sandwich Cookies
Double Chocolate and Peppermint Ice Cream Sandwich Cookies
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
125 minutes
Festive double chocolate ice cream sandwiches coated in crushed peppermint candies for a seasonal treat.
Ingredients:
  • 2.5 cups flour
  • 0.66666668653488 cup cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup butter, softened
  • 0.75 cup granulated sugar
  • 0.75 cup packed brown sugar
  • 1 egg
  • 2 ounces dark baking chocolate, finely chopped
  • Reynolds KITCHENS™ Parchment Paper
  • Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
  • 1 quart peppermint ice cream, slightly softened
  • 0.33333334326744 cup crushed peppermint candies
Instructions:
  • In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt; set aside.
  • In a large bowl, cream the butter and both sugars on medium-high speed until light and fluffy, approximately 3 minutes. Mix in the egg. Slowly incorporate the flour mixture on low speed until fully combined. Fold in the chopped chocolate.
  • Divide the dough in half and shape each half into a 1 1/2-x 8-inch log. Wrap each log in Reynolds Kitchens Quick Cut Plastic Wrap and refrigerate for at least one hour until the logs are chilled and firm enough to slice.
  • Preheat your oven to 350 degrees F. Line your cookie sheets with Reynolds Kitchens Parchment Paper. Slice the cookie logs into 1/4-inch rounds. Place the rounds 2 inches apart on the lined cookie sheets, gently reshaping edges if needed.
  • Bake for 13 to 14 minutes until edges are set. Let cool for 2 minutes on a cooling rack. Transfer cookies on parchment paper to a cooling rack and allow to cool completely.
  • Prepare delectable ice cream sandwiches by slicing through your favorite pint of ice cream with a large knife to create neat slices. Lay an ice cream round onto a cookie and coat the edges by rolling them in coarsely crushed candies for a delightful decoration.
  • Line an airtight container with Reynolds Kitchens parchment paper. Arrange cookies in a single layer. Freeze until ice cream is firm, separating layers with parchment paper. Keep frozen until ready to serve.

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