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.

Recipe by Oxmoor House January 2013

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Credit: Oxmoor House

Recipe Summary test

hands-on:
35 mins
total:
3 hrs 45 mins
Yield:
Serves 18 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Cooking Light Crave!

Nutrition Facts

124 calories; fat 3.3g; saturated fat 2g; mono fat 0.8g; poly fat 0.2g; protein 2.1g; carbohydrates 22g; fiber 0.5g; cholesterol 8mg; iron 0.6mg; sodium 70mg; calcium 21mg.
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