Toffee Cookie Ice Cream Sandwich Recipes

TOFFEE COOKIE ICE-CREAM SANDWICH

Steps:

• COOKIES: To make cookies, heat oven to 350°F.
• In a small bowl, use an electric mixer to beat butter and both sugars until light and fluffy.
• Add egg and vanilla and beat well.
• Stir in flour mixture and beat until just combined. Stir in oats and chocolate.
• Divide dough into 24 table-spoon-size balls and arrange on 2 ungreased baking sheets, leaving about 3-inches of space between them.
• Bake for 10-12 minutes or until golden brown around the edges. Transfer cookies to a rack and let cool completely.
• Soften ice cream until it can be stirred but is not melted.
• The easiest way to do this is to transfer ice cream to a microwave-safe bowl and heat in 10 second intervals until it reaches the desired consistency.
• Add toffee bits and mix well.
• While ice cream is soft, scoop a bit onto the bottom of a cooled cookie, then top with another cookie.
• Freeze until ice cream is solid.
• Store in an airtight container in the freezer.

COFFEE CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Leave the ice cream at room temperature for about 15 minutes, until it's soft enough to scoop but not melted. Place 4 cookies, flat sides up, on a cutting board and, using a 2 1/2-inch standard ice cream scoop, put one round scoop of ice cream on each cookie. Place 4 more cookies, flat sides down, on top of each scoop of ice cream and press lightly until the ice cream is at the edge of the cookies.
• Put the toffee bits on a small plate and, working quickly, roll the edge of the sandwiches in the toffee bits, using your hand to fill in the spaces with toffee. Place the sandwiches immediately in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve.

TOFFEE SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10 minutes or until firm (do not brown). , In a small bowl, beat the butter, sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.