Description
Indulge in these soft and chewy double chocolate cookies filled with creamy peppermint ice cream, perfect for sharing during the holiday season.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup crushed candy canes
- 2 cups chocolate ice cream
- 1/2 teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix the all-purpose flour, cocoa powder, baking soda, and salt in a bowl. Whisk until well mixed.
- Cream the softened butter, brown sugar, and granulated sugar together until creamy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture. Mix until well combined.
- Combine the dry ingredients with the wet ingredients. Mix until just combined.
- Fold in the chocolate chips and crushed candy canes with a spatula.
- Scoop rounds of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes until the edges are set but the centers are soft.
- Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the chocolate ice cream by softening it slightly and mixing in the peppermint extract.
- Assemble the sandwiches by placing a scoop of ice cream between two cooled cookies and pressing gently.
- Freeze the assembled sandwiches for at least 30 minutes to firm up.
Notes
These cookies are a perfect holiday treat and can be customized with different flavors of ice cream.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg