Oxmoor House
Hands-on Time
35 Mins
Total Time
3 Hours 45 Mins
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Cooking Light Crave!

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