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

The Cutest Easter Cookies: Coconut Cream Cheese Cookie Nests

This delicious little recipe combines a classic Easter candy ~ Cadbury Mini Eggs ~ with my all-time most popular recipe -- The Macaroon Kiss.  

The buttery, cream cheese dough is rolled in coconut, then baked.  While still warm, simply nestle three little chocolate eggs inside.

Coconut Cream Cheese Cookie Nests

Coconut Cream Cheese Cookie Nests

Yield: 48 cookies
This is a rich, tender and buttery little cookie with toasted coconut and the best Easter candy EVER!


  • 2 1/2 cups All purpose flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 2/3 cups butter, softened
  • 6 oz. cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 2 large egg yolks
  • 1 Tablespoon plus 1 teaspoon Vanilla extract
  • 1 Tablespoon plus 1 teaspoon juice from a fresh orange
  • 10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
  • Cadbury Mini Eggs (2 10oz. bags)


  1. In a medium bowl, sift flour, baking powder and salt. Set aside.
  2. In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy. Add egg yolks, vanilla and orange juice and beat till smooth.
  3. In 1 cup increments, mix flour in to the butter mixture. Add the 6 cups flaked coconut and beat to combine.
  4. Refrigerate dough for 1 hour.
  5. Preheat oven to 350. One at a time, scoop dough into 1.5" balls (about the size of a large walnut, roll between your palms, then roll in the bowl of remaining coconut (4 cups). 
  6. If you have a #40 portion scoop, use that for nicely uniform 1.5" cookies.
  7. Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly). A standard cookie sheet should accommodate a dozen cookies at a time. Bake 16-18 minutes, until the cookies puff and are lightly browned.
  8. Remove from oven. Immediately press three eggs in to the center of each cookie. You may want to lightly press the edges of the cookie inward to give the nest a fuller shape (optional).
  9. Cool on a rack for 15 minutes. With a thin spatula, gently move cookies on to a rack to finish cooling.


Recipe was originally published by me (copyright Jenn Erickson) on this blog under the name of Rook NO. 17 on 2/28/12. This is my original content.

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coconut cookie macaroon bird nest

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