These ice cream cookies would not have been created had we not made the move to West Virginia. A girl that I work with at Ellen's put the idea into my head. She's a ballerina, she's an artist, loves tiny pastries and all things Valentine's Day. So one day, she asked, Katie, what would happen if you put ice cream into cookies? Not an ice cream sandwich, but actually baked it into them? And that is how these were born!
So what did I do? I took the pinkest, most popular flavor, raspberry chocolate chip, and made cookies! It helps that I am obsessed with holiday baking, so going pink was a must! I can only imagine that all other flavors would be just as delicious. (Next one to try? Espresso ice cream--who doesn't need caffeine on top of sugar!)
Butter--4.5 oz, or 9 TBL
Sugar--7.5 oz, or 1 cup
Brown Sugar--1.15 oz, or 2 TBL
Eggs--1.85 oz, or 1
Flour--12 oz, or 2 3/4 cup
Salt--0.2 oz, or 1/2 tsp
Baking Soda--0.1 oz, or 3/4 tsp
Ice Cream--3.85 oz, or 1/4 cup + 1 TBL
Chocolate Chips--6.5 oz, or 1 cup
Sprinkles--1.2 oz, or 1/4 cup
Cream together the butter and sugars.
Add the egg, cream to incorporate.
In a separate bowl, sift together the flour, salt and baking soda. Slowly add to the creamed butter mixture.
At this point, the dough may look a little bit crumbly and this might worry you! But don't let it, once the ice cream is added, it will go back to a nice, smooth dough!
Take your ice cream and put it in a heat safe bowl. Microwave just until it begins to melt. With the mixer on low, slowly add to the rest of your dough.
Once combined, add in your chocolate chips and sprinkles. Mix until just combined.
Take your cookie dough and wrap it in plastic. Store in the fridge for at least an hour to chill.
When ready to bake off, preheat your oven to 350 F.
Roll dough into 2oz balls, or 3 tablespoons, and put on a baking sheet sprayed with nonstick spray.
Bake for 15 minutes. Take out of oven and carefully take the cookies off of the sheet, onto a cooling rack.