Potato Chip Cookie Ice Cream Sandwiches
Ingredients
The cookies
-
½
cup
salted butter
-
6
tablespoons
granulated white sugar
-
6
tablespoons
light brown sugar
-
1
large
egg
-
½
teaspoon
pure vanilla extract
-
1
cup
all-purpose flour
-
½
teaspoon
kosher salt
-
½
teaspoon
baking soda
-
1
cup
semi-sweet chocolate chips
-
1
cup
Kettle Brand Potato Chips, crushed
-
½
cup
old-fashioned oats
-
½
cup
chopped pecans
The assembly
-
3-4
pints
ice cream
-
½
cup
chocolate chips, melted
-
2
tablespoons
coconut oil
-
to taste
none
sprinkles
-
to taste
none
mini chocolate chips
-
to taste
none
more crushed potato chips
Instructions
- Preheat the oven to 350°F.
- Mix melted butter, white sugar, and brown sugar until light and creamy.
- Add the egg and vanilla extract, and mix well.
- Incorporate flour, salt, and baking soda until just mixed.
- Add chocolate chips, ¾ cup of potato chips, oats, and pecans, and mix.
- Scoop 2-inch balls of dough onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until edges are lightly browned and cookies are soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a rack.
- Freeze cookies for 2 hours or up to 3 days.
- Match cookies by size and slice ice cream into rounds.
- Sandwich ice cream between cookies and freeze for 2 hours or up to 5 days.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
4g
Sodium
150mg
Cholesterol
20mg
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