Double Chocolate Peppermint Ice Cream Sandwich Cookies

Follow our step-by-step guide on how to make Double Chocolate Peppermint Ice Cream Sandwich Cookies.

1. Step 1

   In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt, then set it aside.

2. Step 2

   In a separate large bowl, cream the softened butter with granulated and brown sugars on medium-high speed until the mixture is light and fluffy, which should take about three minutes.

3. Step 3

   Incorporate the egg and mix until fully combined.

4. Step 4

   Gradually blend the dry ingredients into the butter mixture on low speed, ensuring everything is well mixed.

5. Step 5

   Fold in the chopped dark chocolate for that rich, indulgent touch.

6. Step 6

   Next, divide the dough into two equal portions and shape each into a log measuring 1.

7. Step 7

   5 inches by 8 inches.

8. Step 8

   Wrap each log tightly in Reynolds KITCHENS™ Quick Cut™ Plastic Wrap and refrigerate for at least one hour, allowing the dough to firm up nicely.

9. Step 9

   While the dough chills, preheat your oven to 350°F (175°C) and line your cookie sheets with Reynolds KITCHENS™ Parchment Paper for easy cleanup.

10. Step 10

    Once the dough is chilled, slice the logs into 1/4-inch rounds and arrange them on the prepared cookie sheets, leaving about 2 inches of space between each cookie.

11. Step 11

    If needed, reshape the edges for a perfect round appearance.

12. Step 12

    Bake the cookies for 13 to 14 minutes, or until the edges are set and slightly firm.

13. Step 13

    After baking, let the cookies cool on the baking sheet for two minutes before transferring them, along with the parchment paper, to a cooling rack to cool completely.

14. Step 14

    To create delightful ice cream sandwiches, use a large knife to slice through softened peppermint ice cream for clean, even pieces.

15. Step 15

    Place a slice of ice cream between two cookies and roll the edges in crushed peppermint candies for a festive touch.

16. Step 16

    For storage, arrange the ice cream sandwiches in a single layer in an airtight container lined with Reynolds KITCHENS™ Parchment Paper.

17. Step 17

    Freeze them immediately until the ice cream is firm, using parchment paper to separate layers.

18. Step 18

    Enjoy your delicious creations!.