Chocolate Chip Cookie Ice Cream Sandwiches

  sandwich

With summer in full swing, I’ve been seeing a lot of ice cream recipes circulating around Pinterest. This ice cream sandwich trick has popped up a few times and I decided to give it a try after reading about Lauren Conrad’s successful attempt on her website. I used my sea salt chocolate chip cookie recipe (minus the sea salt) to make the cookies and bought a variety of mini ice cream cartons for the filling. Instead of using pints and large cookies, which other recipes called for, I decided to use the personal-sized cartons and small chocolate chip cookies to create a more manageable serving size. It was a simple, sweet treat and just the right amount!

IMG_0914

How to:

  1. Take the ice cream out of the freezer and use a sharp knife to make an incision at the top of the carton where the cardboard overlaps, dragging it vertically to the bottom. This will make it easier to peel off the wrapping when the ice cream is cut into discs.
  2. Next, cut horizontally to create a one-inch-thick disk of ice cream, then peel off the cardboard.
  3. Place on top of one cookie, then top with another to create the sandwich. To ensure it stays frozen, return to freezer and chill for at least 30 minutes before serving.
  4. Repeat and enjoy :)

IMG_0925

It’s important to keep the ice cream in the freezer until you are ready to begin cutting, working with one carton at a time. The softer the ice cream, the harder it is to cut into disks. Also, the ice cream will naturally melt while you are working with it, so it helps to freeze the assembled sandwiches before eating them in order to keep their shape and not become a sticky mess. Overall, I would agree that this trick works, but it’s not as easy and perfect as Pinterest makes it seem.

IMG_0923

{Pictured above: salted caramel, vanilla bean and chocolate chip cookie dough}

IMG_0939  IMG_0950

 

Advertisements

Peanut Butter Cookie Dough Oreos

20140601-220906-79746490.jpg

Oreos + Peanut Butter Chocolate Chip Cookie Dough = Cookie Heaven

When it comes to desserts, my favorite flavor combination is chocolate and peanut butter. It’s hard not to like, right? That’s why I thought these chocolate peanut butter cookie dough sandwich cookies would be perfect to make for a little dinner party at our house. A meal isn’t complete without some sweet treats!

20140601-220648-79608845.jpg

The recipe is surprisingly simple. It uses ingredients that I already had in my kitchen and wasn’t too time consuming. I like to “test” the dough as I bake. Let’s just say not all of the eggless peanut butter dough made it to the cookies…

20140601-220906-79746780.jpg

Homemade Peanut Butter Cookie Dough Oreos

Ingredients

For the cookies:

  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 10 Tablespoons unsalted butter, at room temperature
  • 1 egg

For the peanut butter cookie dough filling:

  • 4 Tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 cup light brown sugar
  • 2 Tablespoons granulated sugar
  • 1/4 cup milk
  • 1/2 tsp. vanilla extract
  • 1 1/4 cups flour
  • 1/8 tsp. salt
  • 1/2 cup mini semi-sweet chocolate chips

Directions

For the cookies:

  1. Preheat oven to 375F. Line baking sheet with parchment paper.
  2. In the bowl of an electric mixer, beat butter until creamy. Add sugars and mix until combined. Mix in egg and vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt. Gradually add to butter mixture and mix on low speed until dough forms.
  4. Take rounded teaspoon of dough and place on prepared baking sheet, spacing about 2 inches apart. Use the bottom of a measuring cup to slightly flatten the dough. Bake for 8 minutes, until set. Transfer to wire rack to cool completely.

For the filling:

  1. In the bowl of an electric mixer, beat the butter and peanut butter on medium-high speed until light and creamy. Add sugars and beat until combined. Add the milk and vanilla, beating until fully incorporated. Gradually add the flour and salt and mix on low speed until dough forms. Gently stir in chocolate chips.

To assemble the cookies:

  1. Drop 1 tablespoon of filling onto half of the cookies. Top with the remaining cookies, pressing lightly to create a sandwich.

20140601-221011-79811818.jpg

 

 

 

Chocolate Chip Cookie in a Cup

cookie

Sometimes you just need a good ol’ chocolate chip cookie fresh out of the oven. If you don’t have the time or energy to whip up an entire batch this “cookie in a cup” recipe is the perfect quick fix. You still get the warm, chewy cookie and melted chocolate chips without the mess. The sweet treat will definitely satisfy a cookie craving. Make sure to have a glass of milk close by!

20140303-205050.jpg

Chocolate Chip Cookie in a Cup

Ingredients

  • 1 Tbsp butter, melted
  • 1 Tbsp. sugar
  • 1 Tbsp. dark brown sugar
  • 3 drops of vanilla extract
  • pinch of salt
  • 1 egg yolk
  • slightly less than 1/2 cup flour
  • 2 Tbsp. semi-sweet chocolate chips

How-to:

Combine butter, sugars, vanilla and salt in microwavable mug or cup. Add egg yolk and stir until combined. Mix in flour, stirring until dough forms. Gently fold in chocolate chips and then sprinkle some on top. Microwave for 40-55 seconds, until almost set. It will continue cooking once it is out of the microwave, so no need to over do it.

Brown Butter Oatmeal Chocolate Chip Cookies

20140118-200007.jpg

It’s hard to beat a classic chocolate chip cookie, but this recipe might just take the cake (or the cookie). Brown butter makes everything better and the oatmeal creates a chewy, amazing texture. It was my first time baking with the Silpat non-stick baking mat that my boyfriend’s brother and sister-in-law got me for Christmas. It worked perfectly and results in easy cleanup!

20140118-200032.jpg

Ingredients:

  • 1/2 cup unsalted butter, divided
  • 1 1/4 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 1/4 tsp. vanilla extract
  • 1/2 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup dark chocolate chips

How to:

  1. Preheat oven to 350F. Line baking sheet with parchment paper or Silpat baking mat.
  2. Melt 4 tablespoons of butter in a small skillet over medium heat. Swirl the pan occasionally as it continues to cook, until golden brown and smells nutty. Set aside and let cool to room temperature.
  3. Combine flour, baking powder, baking soda and salt in medium-sized bowl. Set aside.
  4. In the bowl of a standing mixer, cream together the remaining 4 tablespoons of butter with sugars until light and fluffy. Mix in cooled brown butter until fully incorporated. Beat in the egg and vanilla until combined. Gradually add dry ingredients until well mixed. Gently stir in oats and chocolate chips.
  5. Roll dough into balls (about 1 1/2 Tbsp) and place on prepared baking sheet. Bake for 9 minutes, until edges are set. Let cool on baking sheet for a few minutes, then transfer to wire rack to cool completely – or eat them warm :)

20140118-200018.jpg

Banana Chocolate Chip Cupcakes

Is today my birthday?! No, but it might as well be because its National Cupcake Day! In honor of this glorious day, I want to share this recipe for banana chocolate chip cupcakes with chocolate frosting. Is it a muffin? Is it a cake? It’s a little bit of both.

20130816-114445.jpg

Ingredients:

For the cupcake:

  • 1 1/2 cups flour
  • 1/2 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup unsalted butter, room temp.
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup mashed banana (1 large, very ripe banana)
  • 1/2 cup buttermilk
  • 1/2 Tbsp. vanilla
  • 1/2 cup semisweet chocolate chips

For the frosting: 

  • 1 cup butter, softened
  • 2 Tbsp. light corn syrup
  • 4 cups powdered sugar
  • 2 oz. unsweetened chocolate, melted

For decorative banana chip:

  • 1/2 of a banana, sliced
  • 2 Tbsp. canola oil

How to:

For the cupcakes: 

  1. Preheat oven to 350F. Line muffin pan with baking cups.
  2. Combine flour, baking powder and salt in medium-sized mixing bowl. Set aside.
  3. In the bowl of a standing mixer, beat butter at medium-high speed for 3 minutes or until pale and creamy. Gradually add sugar 1/3 cup at a time. Beat for one minute in between each addition. Mix in eggs and mashed banana. Scrape the sides of the bowl to make sure it is all blended.
  4. In a small bowl, stir buttermilk and vanilla until combined. Then, alternating with the flour mixture, add to butter mixture while mixing on low speed. Gently fold chocolate chips into batter.
  5. Fill baking cups 2/3 full. Makes about 16 cupcakes.
  6. Bake for 15-20 minutes, until fully cooked and toothpick comes out clean.
  7. Cool on wire rack until room temperature.

For the frosting: (recipe from KitchenAid instructions and recipe book)

  • Place butter in bowl of mixer. With flat beater attached, turn to speed 4 and beat for 1 1/2 minutes, until creamy. Stop and scrape bowl with spatula.
  • Add corn syrup and mix on speed 2 and mix well. Stop and scrape bowl.
  • Turn to Stir Speed (1 or 2?) and gradually add powdered sugar until blended. Turn to speed 4 and beat for one minute. Stop and scrape bowl. Turn to speed 2 and slowly add melted chocolate. Mix for 1 1/2 minutes. Stop and scrape bowl. Mix on speed 4 for one minute.
  • Since I didn’t have any pastry bags, I made my own using a ZipLock bag. Spoon frosting into bag, then cut small corner. Frost away :)

For the decorative banana chip:

  • Heat oil in pan over medium heat.
  • Create one layer of banana slices.
  • Flip when bottom starts turning golden brown.
  • When done, place on paper towel to soak up extra oil.
  • Place on top of frosted cupcake.
  • Enjoy!

20130816-114455.jpg

Banana Chocolate Chip Muffins

20130427-205913.jpg

Bruised bananas gross me out. One brown spot and I won’t eat it. Instead of letting them go to waste I decided to bake something delicious: banana chocolate chip muffins!

Ingredients:

  • 1 egg
  • 3/4 cup milk (I used nonfat lactose-free milk and it worked just fine!)
  • 2 mashed bananas (the riper the better!)
  • 1/4 cup canola oil
  • 1/2 cup brown sugar
  • 1 1/2 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup nutmeg (or pumpkin pie spice)
  • 3/4 cup semisweet chocolate chips

Preheat oven to 400 degrees. Line muffin tin and set aside. In a large bowl, combine egg, milk, banana, oil and brown sugar. In a small bowl mix together flour, baking powder, salt, cinnamon and nutmeg. Gradually add dry ingredients to banana mixture until moist (it might still be a little lumpy). Gently mix in chocolate chips. Fill muffin tins 2/3 full and bake for 15-20 minutes or until toothpick comes out clean. Let cool or enjoy while the chocolate is nice and melted :)