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

Recipe: S'more Truffles on a Stick

Earlier this month we served up the cupcakes at my daughter's Toy Story themed birthday party in little dump trucks filled with crushed graham cracker "sand".  I overestimated the amount of crushed grahams that I'd need, and as a result, ended the day with a huge bag of the stuff.  So, I decided to take the "Oreo Truffle" concept to the next level and created the "S'more Truffle" on a stick!  

Here's how:

S'more Truffles on a Stick
(makes approx 30)

8 oz. cream cheese, softened
2 TB butter, softened
1/2 cup granulated sugar
2 cups crushed graham cracker crumbs
30 mini marshmallows

30 lollipop sticks or bamboo skewers
10 oz. melted chocolate (candy coating or bark)
1/4 cup crushed graham cracker crumbs

Step 1:  In the bowl of a standing mixer (food processor or bowl with hand-mixer will work too), mix cream cheese, butter, and sugar until light and fluffy (about 2 minutes on  medium speed).

Step 2:  On low speed, add graham cracker crumbs, 1 cup at a time, till thoroughly combined.  

Step 3:  On a parchment or wax paper lined baking sheet, scoop batter into Tablespoon sized balls.  Place a mini marshmallow in the center of a batter ball, pinch to enclose, then roll batter between your palms to form a smooth ball.  Repeat with remaining batter balls.  Put pan in freezer for 15 minutes.

Step 4:  In a small, deep bowl, melt chocolate over low heat on the stove top or in microwave until smooth and no lumps remain.  

Step 5:  Remove s'more balls from freezer and insert a lollipop stick in to each one.  One at a time, holding stick end, dip s'more ball in to melted chocolate.  Gently tap off excess.  Dip bottom of ball in to bowl containing the 1/4 cup crushed graham cracker crumbs, then place back on the lined baking sheet to set.  Repeat with remaining s'more balls. 


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