Coated Ice Cream Cookies
Ice cream in the dough plus ice cream on top of these cookies makes them delicious.
INGREDIENTS | YIELDS 36 COOKIES
- 2 cups flour
- ¾ cup brown sugar
- 2 tablespoons cocoa
- 1 cup butter, softened
- ¾ cup chocolate ice cream, softened
- 3 cups chocolate revel ice cream
- 1 (12-ounce) package semisweet chocolate chips
- ½ cup milk chocolate chips
In large bowl, combine flour, brown sugar, and cocoa. Mix in butter and ¾ cup chocolate ice cream until a dough forms. Cover and chill for 3 to 4 hours.
When ready to bake, preheat oven to 375°F. Form dough into 1¼″ balls and place on ungreased cookie sheets. Flatten with bottom of drinking glass to ¼″ thick.
Bake for 8 to 10 minutes or until cookies are set (they will shrink slightly). Remove to wire rack and cool completely.
Top each cookie with a rounded spoonful of chocolate revel ice cream, spreading to the edge. Place in freezer.
In 4-cup glass measuring cup, place semisweet chocolate chips. Microwave on 50 percent power for 2 minutes; remove and stir until smooth. Stir in milk chocolate chips until blended.
Remove cookies from freezer, 6 at a time. Place on wire rack and spoon chocolate mixture over; cookies do not have to be completely coated. Return to freezer; repeat with remaining cookies and chocolate. Freeze until firm.
