Recipe courtesy of Robert Irvine

Chocolate Chip Ice Cream Sandwich

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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.
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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 14 sandwiches
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Grease two cookie sheets. 
  2. Sift together the flour and the baking soda in a 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. 
  3. 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. 
  4. 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 powdered sugar and serve.
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