S’mores Ice Cream Cookie Sandwiches {Gluten Free Optional}
Steps
- 1
1. Preheat the oven to 350*
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2. Spray the muffin top pan with cooking spray and set aside.
- 3
3. Using a stand mixer, begin by creaming together the butter and sugar then add in the eggs and vanilla until it's smooth.
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4. Next, keeping the mixer on a medium to low speed add in the graham cracker crumbs, baking soda, and salt until well combined.
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5. Turning the mixer to low, add in the flour until combined.
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6. Next stir in or hand mix the Marshmallow Bits and milk chocolate.
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7. Fill each muffin top tin to the top, pressing it around the pan evenly.
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8. Bake them for 8 minutes then remove them and add the marshmallow to 1/2 of the cookies. (For instance, if you are baking 12, only add it to 6 of them.)
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9. Put them back in the oven for an additional 4-5 minutes until the marshmallow is slightly golden.
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10. Remove them from the oven and place the milk chocolate piece next to each marshmallow.
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11. Let them cool for 5-10 minutes then remove them from the pan by loosening the edges with a knife. If possible using a small spatula also helps to remove them easily.
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12. Let them cool completely on a wire rack.
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13. Once they are completely cooled take a cookie that is topped with the marshmallow and chocolate and one that is not and place them on a piece of foil. The foil should be large enough to wrap around the cookie once it's filled with ice cream.
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14. Place softened ice cream about 1 inch thick on the plain cookie.
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15. Place the cookie that has the toppings on top of the ice cream to form the sandwich.
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16. Immediately foil wrap it and place it in the freezer.
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Repeat this process for all remaining cookies and store them in the freezer for 6-8 hours to fully harden.
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Note: The originally recipe does say this makes 15 cookies; however, this actually made 30 cookies for me, which ended up being 15 sandwiches. It will vary based on how much batter you use in the pan and pan size.
