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Chocolate Chip Cookie Ice Cream Sandwiches

Hot summer afternoons in Oklahoma call for a freezer stocked with sweets. Store-bought treats can’t compete with what happens when you bake up a batch of chewy, golden cookies made with Shawnee Mills flour, rich Hiland Dairy butter, and plenty of chocolate chips and use them to smash a scoop of Braum’s vanilla ice cream in between. We like to serve these cookie ice cream sandwiches in a waxed-paper wrapping for a mess-free nostalgic touch.

Ingredients

  1. 1 cup Hiland Unsalted Butter
  2. 1/3 cup shortening
  3. 1 cup granulated sugar
  4. 1 cup packed light brown sugar
  5. 2 Hansens eggs
  6. 1 tablespoon Griffins Vanilla
  7. 3 1/2 cups Shawnee Mills All-Purpose Flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon salt
  10. 2 cups semisweet chocolate chips
  11. Braums Vanilla Ice Cream
  1. Preheat oven to 375 degrees. In a large bowl, cream together the butter, shortening, white sugar and brown sugar until creamy, 3 to 4 minutes. Beat in the eggs, one at a time, then stir in the vanilla.
  2. Combine the flour, baking soda and salt, then mix into the creamed mixture. Stir in the chocolate chips
  3. Place 1/4 cupfuls of dough onto baking sheet, allowing for approximately 9 cookies per sheet. Slightly flatten each dough ball with the palm of your hand. Bake 10 to 12 minutes, or until light golden brown. Don’t overbake. Cool 2 minutes before removing from baking sheets.
  4. Once cooled, sandwich cookies with scoops of Braums Ice Cream. – Eat immediately. Or, to store, wrap each sandwich in plastic wrap, and then place in a large freezer bag, and keep in freezer.
  5. Slightly under bake cookies to keep them soft and chewy, even once frozen.

Find it online: https://www.miocoalition.com/recipes/chocolate-chip-cookie-ice-cream-sandwiches/