Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a


Today the girls and I dug back to our Pennsylvania roots and baked up a batch of delicious Pumpkin Whoopie Pies!  Max mixed the batter.  Maddie made the filling.  And Bessie, our beloved family cow, kept time with her tail to the tune that Pa played on the fiddle.  I'll leave it to you to figure out where I've embellishmed my story (just a little). 

They're very simple to make and as Bessie will tell you, are "udderly" delicious.  Still with me?  Well, bless your heart! Here's the recipe:

Pumpkin Whoopie (!) Pies
with Cream Cheese Vanilla Bean Filling
Makes 9

For the “Pies”
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup canola or vegetable oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract

Preheat the oven to 325. Line two baking sheets with parchment paper.  Lightly butter each sheet of parchment.

Whisk the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. 

In the bowl of a standing mixer, mix eggs and sugar on medium speed until smooth and lightened in color (about 1 minute). On low speed, mix the oil, pumpkin, and vanilla until blended. Stir in the flour mixture to combine.

Using a regular ice cream scoop, scoop dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart. Scoops should be level, not heaping.  

Bake the “pies” one sheet at a time on the middle rack of the oven, until the tops feel firm and a toothpick inserted in the center comes out dry( about 16 minutes).  Allow to cool completely before filling.

For the Whoopie (!)
  • 4 tablespoons (1/2 stick) butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • ½ vanilla bean, scraped
  • 1-1/2 cups confectioners (powdered) sugar

In the bowl of a standing mixer, beat together butter, cream cheese, vanilla extract and vanilla bean scrapings.   

Mix until incorporated, scraping down bowl as needed. Increase the speed, continuing to mix until light and fluffy. 

Chill until pies have cooled and are ready to fill.

To fill, simply scoop a heaping Tablespoon of filling on to one “pie”.  Top with another and gently press.  Finish by dusting with powdered sugar.

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