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

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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.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

Pumpkin Pie Topped Cheesecake -- Two classic desserts in ONE!


Pumpkin Pie?  Cheesecake?  Pumpkin Pie?  Cheesecake?  Ohhhh... the choices!  Well, now you don't have to choose.  I've combined a delicious classic cheesecake on a chocolate cookie crust with a perfect pumpkin pie.  And I threw in a handful of mini chocolate chips too.  Why?  Why not!

PUMPKIN PIE TOPPED CHEESECAKE
makes one 9" pie/cake

For the Crust:
18 chocolate graham cracker squares (approx. 1 sleeve)
1 Tablespoon granulated sugar
6 Tablespoons salted butter

For the Cheesecake:
16 oz. cream cheese, softened
1/3 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/3 cup mini chocolate chips

For the Pumpkin Pie:
1 15oz. can Pumpkin Puree
2/3 cup light brown sugar
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
3/4 cup evaporated milk

Preheat oven to 375

Step 1:  Crush chocolate grahams to a fine meal in a food processor or in a ziploc bag with a rolling pin or kitchen mallet.  It should yield approx. 1 1/2 cups of crumbs.  In a small bowl, mix the crumbs, salted butter, and sugar to evenly coat crumbs.  Transfer crumb mixture to a 9" springform pan.  Using the flat bottom of a drinking glass, press crumb mixture evenly into the bottom of the pan.  Bake for 10 minutes.

Step 2:  In the bowl of a standing mixer, beat cream cheese, 1/3 cup sugar, egg, egg yolk and vanilla on low speed for 1 minute.  Increase speed to medium and beat until mixture is light and creamy and no visible lumps of cream cheese remain.  Pour into prepared pan and spread evenly over crust with a rubber spatula.

Step 3:  In the bowl of a standing mixer, combine pumpkin, brown sugar, pumpkin pie spice, eggs and evaporated milk.  Beat on low for 2 minutes.

Step 4:  Sprinkle chocolate chips evenly over cream cheese mixture.  Lightly press to allow them to adhere.

Step 5:  Gently pour the pumpkin mixture on top of the cheesecake layer.

Step 6:  Bake in center rack of oven for 60-70 minutes; until a toothpick inserted in center comes out clean.

Step 7:  Cool on wire rack.  Chill overnight.  Serve.  

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