Did you know? July is National Ice Cream Month! To celebrate, and to beat the heat, I’ll be bringing you recipes for frosty, sweet treats all month long! From popsicles with an unexpected ingredient, to a frosty little ice cream cake, stick around cause this month’s sure to be tasty!
I’ve eaten my fair share of ice cream sandwiches. Those classic little rectangular ones are practically a summertime requirement, but I’ve always found their soft chocolate cookies a little on the boring side. Know how to change all that? Add some stuff to your cookies, in the form of chocolate chips, M&Ms, oats, and gobs of peanut butter! Yep, monster cookies are where it’s at for making drool-worthy ice cream sandwiches. The cookie recipe comes from the gorgeous Baked: New Frontiers in Baking cookbook. So many great recipes in that book, but I knew the monster cookies would make some killer sandwiches. Be boring no more, and shove one of these in your face! They’re a great treat when spending time with friends, after a summer cookout, or in between dips in the pool.
monster cookie ice cream sandwiches
(makes 9 large sandwiches; recipe adapted from here)
**This recipe requires that you chill the finished cookie dough for a minimum of 5 hours before baking**
1/4 c (35 g) flour
1 1/2 tsp (8 g) baking soda
pinch of salt
2 3/4 c + 2 Tbs (267 g) rolled oats
6 Tbs (84 g) cold unsalted butter, cubed
3/4 c (171 g) brown sugar
3/4 c (144 g) white sugar
1/2 tsp light corn syrup
1/4 tsp vanilla extract
1 c (256 g) creamy peanut butter
3 oz (85 g) chocolate chips
5 oz (142 g) M&Ms candies, plus more for cookie tops
1 quart vanilla ice cream, or your favorite flavor
In a medium sized bowl, stir together the flour, baking soda, salt, and oats. Set aside.
In the bowl of a stand mixer, place the cold butter cubes, and beat with the paddle attachment on low speed until soft and smooth. Add the brown sugar and white sugar and mix on speed 1 for 45 seconds, just until incorporated.
Scrape down the sides of the bowl, and add the eggs, corn syrup, and vanilla. Mix on speed 1 for one minute. Add the peanut butter and mix again for one minute on speed 1.
Add the flour mixture to the bowl in three parts, mixing on speed 1 for about 10 seconds for each part, until just mixed and there are no streaks of flour visible. Dump in the chocolate chips and M&Ms and mix on speed 1 just until fully mixed in.
Scrape the dough into a bowl and cover the surface with plastic wrap. Chill the dough for 5 hours, or overnight, before baking.
To bake the cookies: Preheat your oven to 375 degrees and line two sheet pans with parchment paper. Scoop out 1/4 cup-sized hunks of chilled cookie dough (or use a #16 disher/scoop) and place in 3 rows of 3 cookies each, on both trays. Press a few more M&Ms on top of the unbaked cookies.
Bake the cookies in the preheated oven for 7 minutes. Rotate the pans and continue baking for about another 7 minutes, until the cookies are golden brown. Remove from the oven and let the cookies cool on their pans until they are just about room temperature. Loosen the cookies and place them on their pans in the freezer until totally cold.
While the cookies are cooling, remove your quart of ice cream from the freezer to let soften slightly. Once the cookies are cold, take them from the freezer and match each cookie up with a like-sized mate. On the inside of one cookie, place a 1/4 cup-sized scoop of slightly softened ice cream and press the other cookie on top to sandwich the ice cream. Work quickly so the ice cream doesn’t melt! Quickly wrap each cookie sandwich tightly in plastic wrap and return to the freezer in a flat layer. Let freeze 2-4 hours or until solid frozen. Unwrap. Eat. Enjoy!
This is probably the ice cream sandwich of my dreams. Frosty, melty ice cream sandwiched by two chunky, satisfying, peanut butter-y cookies. They’re really one of the best summertime treats you can make!