Photo: Turtle Cookie Ice Cream Sandwich Recipe
Ingredients
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups plus 2 tablespoons bleached all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 1 1/2 cups salted and toasted pecans, lightly crushed
- 1 cup semisweet chocolate chunks
- Fudge sauce, store-bought, microwaved for 10 to 20 seconds
- Caramel sauce, store-bought, microwaved for 10 to 20 seconds
- 1 quart butter pecan ice cream
- Chocolate sprinkles, for garnish
Directions
Preheat the oven to 325 degrees F and place the racks in the upper-middle and lower-middle positions. Have 2 parchment lined baking sheets.
In a bowl, cream the sugars and butter, either by hand or with a hand-held mixer, until smooth and incorporated, about 2 minutes. Add in the egg, yolk and vanilla extract. Mix until incorporated. Add in the flour, salt and baking soda and mix until incorporated. Fold in the pecans and chocolate chunks.
Scoop out 1/4 cup of the dough and roll into a ball (or if you have a large ice cream scoop, use that). Place the formed dough balls on the prepared baking sheets, 4 per sheet, and using your hands, press down to flatten. Bake until the edges are slightly golden and the middles are set but still soft, 15 to 18 minutes.
Let the cookies cool for 10 minutes. Then flip them over and coat the bottom of half of the cookies with fudge sauce. Then coat the other cookie bottoms with the caramel sauce.
Place a generous scoop of ice cream on each of the fudge-lined cookies and top with a caramel-lined cookie, lightly pressing together. Repeat with the remaining cookies and ice cream. Roll in chocolate sprinkles. Eat immediately or freeze for later.
Cook's Note: If you freeze the cookies to eat later, just be aware that the cookies get hard. I always like to build 'em fresh if possible so the cookies stay nice and soft.
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By pookiemonster66
Nolensville, TN
on December 09, 2012
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Ok, so this was totally on impulse, we made this after watching the show. That means we were so motivated from just seeing it that we climbed in the car and went out to pick up the ingredients to make them right this minute! Great show, great food and a great way to spend a Sunday in December, cooking with my kids! My compliments to the chef! We are huge fans of your show.
By ZorrosMama
on August 30, 2012
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I've made this recipe twice. Once, sticking to the recipe, then adjusting it a bit. The first time (following the recipe verbatim, they came out great, but waay too sweet. Between the caramel, fudge and the butter pecan ice cream, the sweetness was overpowering for sandwiches that size...still delicious but cloyingly sweet, Once change I made to the recipe had to do with the fudge and caramel. Instead of warming it as suggested, I put them on the cookies then put them in the freezer for about 20 minutes which kept them from oozing everwhere. The second time I made them, I changed quite a bit. Instead of using the 1/4 cup, I used 1/8 cup (more manageable and more sandwiches. Second, I left off the fudge and caramel which, I realize, meant they were no longer turtles but were still amazing just because of the cookies themselves. The cookies got a bit softer in the freezer as a result. Either way, this is a phenomenal recipe and my family's new fave dessert!
By iasp1431
Des Moines, IA
on August 29, 2012
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I only made the cookie part of this wonderful recipe, they were great and stayed fresh for days.
Thanks Jeff! Hope you have a good time at the Iowa State Fair, we sure did enjoy having you here this year!
Donna, Iowa
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