Chocolate Chip Cookie And Mint Ice Cream Sandwiches
- 16 ready-to-bake chocolate chip cookie dough pieces
- 3/4 cup chopped toasted hazelnuts
- 1 pint vanilla ice cream, slightly softened
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon peppermint extract
- 6 ounces (1 cup) semisweet or bittersweet chocolate chips
- Preheat oven to 350u0b0F. Shape dough pieces into balls. Arrange on baking sheet and flatten to 1/2-inch thickness; press nuts onto each. Bake until golden, 12 to 18 minutes, depending on brand of cookie. Cool completely on sheet.
- Meanwhile, mix ice cream, fresh mint, and extract in small bowl; place in freezer until ready to use.
- Line baking sheet with foil. Place 1/4 cup ice cream on flat side of 1 cookie. Top with flat side of second cookie. Place on prepared sheet and freeze. Repeat to form 7 more sandwiches. Freeze until ice cream begins to firm, about 10 minutes.
- Melt chocolate chips in microwave-safe bowl on low setting in 15-second intervals, stirring often. Dip sandwiches halfway into chocolate. Return to sheet. Freeze at least 30 minutes and up to 1 day.
ready, hazelnuts, vanilla ice cream, fresh mint, peppermint, bittersweet chocolate chips
Taken from www.epicurious.com/recipes/food/views/chocolate-chip-cookie-and-mint-ice-cream-sandwiches-236867 (may not work)