Ingredients
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa
- 2 large egg whites
- Cooking spray
- 2 1/4 cups cookies-and-cream light ice cream
Nutrition Information
- calories 124
- fat 3.3 g
- satfat 2 g
- monofat 0.8 g
- polyfat 0.2 g
- protein 2.1 g
- carbohydrate 22 g
- fiber 0.5 g
- cholesterol 8 mg
- iron 0.6 mg
- sodium 70 mg
- calcium 21 mg
How to Make It
-
Preheat oven to 350°.
-
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring with a whisk.
-
Place brown sugar and butter in a medium bowl. Beat with a mixer at medium speed until creamy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until well blended.
-
Drop by rounded teaspoonfuls 1 1/2 inches apart onto baking sheets coated with cooking spray.
-
Bake at 350° for 10 minutes or just until edges are set. Cool on pans 2 minutes; remove from pans. Cool completely on wire racks.
-
Spread about 2 tablespoons ice cream onto flat side of 18 cookies; top each with another cookie, pressing gently to form a sandwich. Freeze until firm, about 2 hours.
You May Like
