Recipe courtesy of Giada De Laurentiis

Amaretto Chocolate Chip Cookie Sandwiches

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  • Level: Easy
  • Total: 5 hr 15 min
  • Prep: 45 min
  • Inactive: 4 hr
  • Cook: 30 min
  • Yield: : 4 dozen individual cookies or 2 dozen ice cream sandwiches
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Ingredients

Directions

  1. Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
  2. Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
  4. For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.
  5. To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
  6. Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.
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