The Best Ice Cream Sandwich Cookies

The cookie is a staple of American culture. From cookies and cream, to gingerbread men, there are few foods that Americans enjoy more than sweets. But what makes one chocolate chip cookie the best? The answer lies in each person’s personal preference for different ingredients.

The “cookies that go with ice cream” is a blog post about the best cookies to eat when you have an ice cream sandwich. There are a variety of different types of cookies out there, and these cookies are some of the best choices for your ice cream sandwich.

Learn how to make the finest ice cream sandwich cookies you’ve ever had! On the exterior, it’s crunchy, on the inside, it’s chewy, and it’s the right thickness to contain a large scoop of ice cream. 

I’ll let you in on a little secret of mine. There’s a cookie secret. The finest ice cream sandwich cookies ever have a secret.

Let’s break down everything you’ll need for the greatest ice cream sandwich cookies before I tell you.

-A crunchy exterior that contrasts with the smooth ice cream -A soft and chewy middle for easy biting -A thick cookie that can withstand ice cream (no one wants their cookies to shatter into a million pieces) -Lots of chocolate duh.

So. I conducted some research to find a cookie with all of these ingredients. And I discovered that one item ensures a great ice cream sandwich cookie. Do you want to know?

It’s all about the refrigerator.


It’s the same principle as marinating chicken when it comes to cookie dough. You may eat the chicken immediately out of the box, but it needs time to marinade if you want it to be tender, tasty, and wonderful.

Why are you using cookie dough for this? What’s the deal with that?

So, I discovered this article from King Arthur Flour, the kings of bakers, who break it all down.

Refrigerating your dough serves a number of purposes. For starters, it chills your fat (in this example, butter) so that it is solid when you bake the cookies. It’s similar to pie dough in that it will result in a crispier and more delectable dish.

Because the butter doesn’t melt as much, your cookies will flatten out less.

Refrigerating your cookies improves their flavor as well. The flour breaks down into a basic carb and sugar when the dough is chilled, resulting in a more concentrated and intense taste.

And for those of you who aren’t interested in the science behind it, all you need to know is that chilling your dough makes cookies inexplicably better.


In this recipe, the addition of brown sugar and molasses enhances the taste of the cookies, making them more delicious than a standard sugar cookie. And there’s a full cup of chocolate chips in there? That is, after all, a given.

For the last week, Rebe and I have been eating them straight from the freezer. To acquire a taste of that incredibly wonderful ice cream sandwich cookie, it’s worth practically destroying your teeth.


  • Sarah Fennel is the author of this piece.
  • 12 cookies (1x), 6 cookie sandwiches
  • Sarah Fennel is the author of this piece.
  • 12 cookies (1x), 6 cookie sandwiches



  • Sarah Fennel is the author of this piece.
  • 12 cookies (1x), 6 cookie sandwiches


To make the cookies

  • room temperature 1/2 cup salted butter
  • 3/4 cup sugar, granulated
  • 2 tblsp brown sugar (mild)
  • 1 tablespoon molasses (dark)
  • 1 big room-temperature egg
  • 1 teaspoon extract de vanille
  • 3 tablespoons all-purpose flour + 1 cup all-purpose flour
  • 1/2 teaspoon bicarbonate of soda
  • a quarter teaspoon of salt
  • chocolate chips (1 cup)

In order to make ice cream

  • (I used around 1/2 pint of each) blackberry, vanilla, and chocolate ice cream


  1. Cream butter, both sugars, and molasses on high speed for 2 minutes in a standing mixer equipped with the paddle attachment. Beat in the egg and vanilla essence for another 2 minutes.
  2. Sift together flour, baking soda, and salt in a separate basin. Mix on low speed into the wet ingredients until just mixed.
  3. Remove the bowl from the mixer and stir in the chocolate chunks. Roll the dough into a ball and cover it in plastic wrap thoroughly. Allow to cool for at least 1 hour, ideally 1 day, and up to 1 week in the refrigerator.
  4. Preheat the oven to 350°F when you’re ready to bake the cookies. A metal cookie sheet should be greased. Roll cold dough into 12 equal balls and put on cookie sheet, spacing each cookie at least 1 inch apart.
  5. Because ovens vary so much, you’re hoping for the cookies to be somewhat golden brown but still quite soft after 15 minutes. As they cool, they will continue to cook. They should be slightly undercooked, since this is the best way to serve them with ice cream.
  6. Before creating ice cream sandwiches, let the cookies cool fully. Scoop around 3 ounces (about 1/3 cup) of ice cream and sandwich it between two cookies. You may eat them right away or freeze them for up to a week! Just make sure they’re covered in the freezer to avoid freezer burn.


Watch This Video-

The “gourmet ice cream sandwich recipes” is a blog that provides you with the best ideas for baking your own ice cream sandwiches. The blog also provides you with pictures of what the finished product should look like.

Frequently Asked Questions

What is an ice cream sandwich with cookies called?

What is the most popular ice cream sandwich?

A: I am sorry, but a lot of people have asked this question and the data has been lost!

How do ice cream sandwich cookies stay soft?

Related Tags

  • best store-bought cookies for ice cream sandwiches
  • gourmet ice cream sandwiches
  • soft cookies for ice cream sandwiches
  • ice cream sandwich cookie recipe
  • ice cream sandwich wafer recipe

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