Cindy's Recipes and Writings

Raspberry Chocolate Ice Cream Sandwiches
Chocolate Cookie Bars

Ingredients

• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 sticks unsalted butter, softened
• 2 eggs, beaten
• 1 3/4 cups flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla

Directions
Cream together butter and sugars.
Add beaten eggs and vanilla.
In a separate bowl, mix flour, cocoa, baking soda and salt.
Add dry ingredients to butter mixture.
Spread evenly over an ungreased cookie sheet. Divide between 2 sheets for thinner cookies. Press all the air out of the dough with your fingers or a spatula.
Puncture holes with a fork every few inches in rows a few inches apart. These holes help keep the cookie flat, denser and easier to work with.

Bake at 350 for about 12 minutes or until the cookie is tests done. Cool a few minutes in pan then cut into desired sized pieces.
When cookie is completely cooled. Assemble your ice cream sandwich.
You can make your own ice cream or use your favorite store purchased brand. I found a raspberry with chocolate pieces in it. Perfect! I also made a few with vanilla but my guy ate those before I could get a good picture!
If you lay the bottom cookie down as is the flat bottom makes it easier to store and handle, but either side is fine.
Add your ice cream, top with other cookie and freeze until set. If you can wait that long!
Did I get all the crumbs?

5.0 from 1 reviews

Raspberry Chocolate Ice Cream Sandwiches #ChocolateParty

 

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Author: Cindy Kerschner

Ingredients

• ¾ cup sugar
• ¾ cup brown sugar, packed
• 2 sticks unsalted butter, softened
• 2 eggs, beaten
• 1¾ cups flour
• ½ cup cocoa
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons vanilla

Instructions

1. Cream together butter and sugars.
2. Add beaten eggs and vanilla.
3. In a separate bowl, mix flour, cocoa, baking soda and salt.
4. Add dry ingredients to butter mixture.
5. Spread evenly over an ungreased cookie sheet. Divide between 2 sheets for thinner cookies. Press all the air out of the dough with your fingers or a spatula.
6. Puncture holes with a fork every few inches in rows a few inches apart. These holes help keep the cookie flat, denser and easier to work with.
7. Bake at 350 for about 12 minutes or until the cookie is tests done. Cool a few minutes in pan then cut into desired sized pieces.
8. When cookie is completely cooled. Assemble your ice cream sandwich.
9. You can make your own ice cream or use your favorite store purchased brand. I found a raspberry with chocolate pieces in it. Perfect! I also made a few with vanilla but my guy ate those before I could get a good picture!
10. If you lay the bottom cookie down as is the flat bottom makes it easier to store and handle, but either side is fine.
11. Add your ice cream, top with other cookie and freeze until set.

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