S’mores Chocolate Chip Cookie Ice Cream Sandwiches: Toasted marshmallow ice cream is sandwiched between chocolate dipped s’mores chocolate chip cookies! They’re out of this world good. I promise.
During one summer when I worked at a camp, I consumed more cookies and ice cream than I care to admit. Between the packaged ice cream cookie sandwiches, the fresh baked cookies, and the fabulous mini cookie sundaes available (there were also giant, monstrous cookie sundaes available, but I avoided those, because, you know, #health 😉 ), dessert pretty much consumed my diet.
It was a really, really hot summer. Adequate justification, right? Right…
Well, I don’t know if you can really tell from the pictures, but the adorable striped napkins the ‘lil beauts are sitting on say, “Celebrate!”
Since there is no specific reference as to what we should be celebrating, I interpreted it as celebrating life. And really, there’s no better justification this time around for eating these sandwiches than for the celebration that is life.
Don’t worry, guys, I can always find a justification for dessert.
I’ve got your back.
Technically these napkins were used for a baby shower my mom and I put on for my sister, so they really were for a celebration of life–new life, to be exact. These s’mores ice cream sandwiches did not make an appearance, but lots of cupcakes, crepes, and other tasty things did (pictures to come!).
Anyway, these over-the-top-but-actually-100%-perfect ice cream sandwiches are the ultimate summer treat. They combine the two quintessential food aspects of summer: ice cream and s’mores.
In breaking down this recipe a bit, the first thing is the ice cream. I used Toasted Marshmallow Ice Cream, but you can definitely substitute that out for vanilla, chocolate, or any other favorite ice cream you might fancy.
Now onto the cookies. These cookies are classic chocolate chip cookies that have been stuffed with marshmallows, dipped in milk chocolate, and sprinkled with graham cracker crumbs.
When it comes to assembling the sandwiches, there are a few steps involved, but I promise you, the end result makes it totally worth it.
The key to getting a perfectly circular ice cream center is to find something circular that’s roughly the same size as your baked cookies. For me, that was a one-cup measuring cup. Place some plastic wrap inside of your measuring cup (as pictured above), and press the ice cream into the cup. It only needs to be filled halfway. Pull it out of the measuring cup, wrap the rest of the plastic wrap around it, and place it in the freezer. Repeat until all of your ice cream centers are finished.
Once the ice cream has had a chance to firm back up again, unwrap them, and place them onto a cookie. Press another cookie on top, and you are good to eat! Or, wrap each cookie sandwich in plastic wrap and store in the freezer until you are ready to use.
Ohh yeah. These are something to celebrate.
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/3 cups all purpose flour
- 1/2 tsp baking soda
- 1 tsp corn starch
- 1/4 tsp espresso powder optional
- 1 cup semi-sweet chocolate chips
- 36 mini marshmallows plus a more for decorating
- 1 cup milk chocolate melted
- 4 graham crackers crushed
- 3 cups Toasted Marshmallow Ice Cream or any kind of ice cream you prefer
In a large bowl, cream butter until it is light and fluffy, about 1 minute. Add in brown sugar and white sugar and beat until well combined, scraping down the sides of the bowl as necessary.
Next, add in the egg, beating well. Add in vanilla extract and salt; mix.
Sift together flour, baking soda, corn starch, and espresso powder. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
Add in chocolate chips. Stir.
Chill dough for about 30 minutes.
Preheat oven to 350 degrees and line two baking sheets with parchment paper or grease with cooking spray.
Take about 2 Tbsp of dough and flatten it slightly in your hand. Stick 2-3 marshmallows in the center, and fold the cookie dough around the marshmallows and form it into a ball. Make sure none of the marshmallows can be seen in the dough. Repeat until all dough is gone (dough should make 12 large cookies).
Place dough onto cookie sheets, about 2-3 inches apart.
Bake for 15-16 minutes, or until cookies are barely turning golden brown (in order for the cookies to remain soft after being in the freezer, they need to be slightly underdone).
If desired, add a couple more marshmallows on top of each cookie as they cool.
Allow to cool completely.
While the cookies are chilling, form the ice cream into discs. Take a 1 cup measuring cup, or something of similar size (like pictured above), and place plastic wrap inside of it, making sure some is hanging over the sides. Scoop 1/2 cup of ice cream into the plastic wrap, and press it into the cup, making a flat, even layer. Take the ice cream out, wrapping the plastic wrap securely around it, and place in the freezer. Repeat for the meaning ice cream (in total, you should have six ice cream centers).
Once the cookies have cooled, dip each cookie into the melted milk chocolate (which can be done in the microwave in 30-second intervals or over a double broiler) about halfway. Lay each cookie down on parchment paper and sprinkle with graham cracker crumbs. Allow chocolate to cool, about 30-60 minutes at room temperature, or 15-20 minutes in the refrigerator.
Once the chocolate has cooled, place six cookies face down onto a cookie sheet. Unwrap each ice cream center and place one on each cookie. Take the remaining six cookies and place them on top.
Enjoy immediately or wrap in plastic and store in the freezer until ready to eat them!
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