Photo: Jennifer Davick; Styling: Lydia Degaris-Pursell
1/3 cup butter, softened
1/3 cup firmly packed light brown sugar
1/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups candy-coated chocolate pieces
Ice cream (about 2 cups)
How to Make It
Beat first 3 ingredients at medium speed with an electric mixer 4 minutes or until creamy. Add eggs and vanilla, beating until blended.
Combine flour and next 3 ingredients in a small bowl; gradually add to butter mixture, beating just until blended. Stir in candy-coated chocolate pieces just until combined. Drop mixture by tablespoonfuls onto greased aluminum foil- or parchment paper-lined baking sheets.
Bake, in batches, at 350° for 8 to 10 minutes. Remove to wire racks, and let cool completely, about 15 minutes.
Place a small scoop of ice cream between 2 cookies. Press together gently; serve immediately, or wrap in aluminum foil or plastic wrap, and freeze until ready to serve.
Delicious little ice cream sandwiches! I omitted the candy from the recipe and did different flavor ice cream in the middle (16 sandwiches; 4 different flavors) then rolled them in sprinkles. The kids, big and little all enjoyed them!