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–+ servings

Single Serve Cookie Ice Cream Sandwich

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A soft marbled chocolate chip cookie sandwiched with a big ole scoop of vanilla bean ice cream.
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Prep Time15 minutes
Cook Time12 minutes
Total Time30 minutes
Servings1 cookie sandwich
Calories866 kcal

Ingredients 

  • 28 g unsalted butter (2 tbsp.)
  • 35 g light brown sugar (3 tbsp.)
  • 3 tsp. milk of choice divided
  • ¼ tsp. vanilla
  • 40 g all purpose flour (⅓ c.)
  • ⅛ tsp. baking soda
  • ⅛ tsp. salt
  • 40 g semi-sweet chocolate chips (¼ c.)
  • 9 g dutch processed cocoa powder (1 ½ tbsp.)
  • ~¼ c. vanilla bean ice cream (1 large scoop)

Instructions 

  • Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper.
  • Add the butter to a small microwave safe mixing bowl. Microwave in 20-second intervals, stirring after each interval until the butter has just completely melted.
  • Stir in the brown sugar, 2 tsp. of milk, and vanilla.
  • Add in the flour, baking soda, and salt. Mix together just until a few flour streaks remain, then mix in the chocolate chips just until no flour streaks remain.
  • Transfer ½ of the cookie dough to another small mixing bowl. Add in the cocoa powder and remaining 1 tsp. of milk, and gently fold together just until the mixture is cohesive.
  • Use a 1 ½ tbsp. scoop to scoop each of the cookie doughs (You should end up with two of each flavor.)
  • Use a knife or your hands to split each ball of cookie dough in half. Alternate adding each half ball of flavor to your hand, for a total of four pieces of dough (ex. vanilla, chocolate, vanilla, chocolate)
  • Roll the dough into a ball, and repeat with the remaining cookie dough. (Tip: for uniform balls of dough, you can gently press each cookie dough ball into a 3 tbsp. cookie scoop!)
  • Set the cookie dough in the freezer to chill for 5 minutes.
  • Evenly space out the cookie dough balls on a parchment lined cookie sheet. Top the cookies with extra chocolate chips as desired. Bake for 11-13 minutes, until the edges start to turn golden brown and the middle of the cookie no longer looks “wet.”
  • Allow the cookie to rest on the hot baking sheet for 5-10 minutes before transferring it to a wire rack to cool.
  • Flip one of the cookies upside down and place a heaping scoop of ice cream on top of it. Sandwich with the other cookie, then enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan
The #1 culprit for cookies that are too thick, puffy or dry is adding in too much flour. I highly, *highly* recommend always using a kitchen scale for the best, most consistent results. However - if you don't have access to one, here is how to properly measure flour: Fluff up your flour with a fork, then carefully scoop it into your measuring cup and level off the cup with a knife.

Nutrition

Serving: 1sandwichCalories: 866kcalCarbohydrates: 106gProtein: 11gFat: 47gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 90mgSodium: 480mgPotassium: 601mgFiber: 8gSugar: 62gVitamin A: 993IUVitamin C: 0.3mgCalcium: 172mgIron: 6mg