Chocolate Chip Ice Cream Sandwich

Pudding mix in the dough makes Robert Irvine's cookies tender and slightly cakey. Try swapping out the classic vanilla ice cream filling[ for your favorite flavor - coffee is a natural.]

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
14 sandwiches
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F. Grease two cookie sheets.

Sift together the flour and baking soda in a medium bowl and set aside. In a large mixing bowl, using a hand-held mixer, cream together the butter, brown sugar and granulated sugar. Beat in the instant pudding mix until incorporated.

Beat in the eggs, one at a time, and then add the flour mixture, chocolate chips and vanilla. Using a 1/4-cup-size scoop, drop onto the prepared cookie sheets, leaving a little space between the cookies. Flatten each cookie ball about halfway. Bake until the cookies are golden brown, 12 to 15 minutes. Remove from the oven and cool on a wire rack. Repeat with the remaining dough.

When cool, put 1 scoop (about 1/4 cup) of vanilla ice cream on a cookie and top with another cookie and press to form a sandwich. Repeat with the remaining cookies and ice cream. If not serving right away, place in the freezer on a tray. Dust with confectioners' sugar and serve.

From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.


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