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.
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
2 1/4 cups cookies-and-cream light ice cream
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.