Description
Rich, fudgy brownie cookies sandwiching fluffy marshmallow cream and creamy vanilla ice cream, rolled in crushed chocolate cookies and mini chocolate chips for the ultimate handheld dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 4 chocolate sandwich cookies, crushed
- 1 cup marshmallow cream
- 1 pint vanilla ice cream
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Gradually mix in the dry ingredients, then fold in mini chocolate chips.
- Use a cookie scoop to drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- Once cool, flip half of the cookies and spread marshmallow cream on the flat side.
- Add a scoop of vanilla ice cream on top and sandwich with another cookie.
- Roll the sides in crushed chocolate cookies and mini chocolate chips.
- Freeze assembled sandwiches for 15 to 20 minutes before serving.
Notes
- Chill cookie dough for 30 minutes to prevent spreading.
- For neat sandwiches, let cookies cool fully before adding ice cream.
- Wrap extras individually and freeze for up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 32g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg