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Chocolate Cookie Ice-Cream Sandwiches

Oxmoor House
Hands-on time 35 mins
Total time 3 hrs, 45 mins
Yield Serves 18 (serving size: 1 sandwich)
If you've ever bitten into an ice-cream sandwich only to feel cheated of cookie, these little rounds deliver what you've been missing.

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

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. Drop by rounded teaspoonfuls 1 1/2 inches apart onto baking sheets coated with cooking spray.

  5. 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.

  6. 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.

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