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
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The Happiest Cookies: Rainbow Joy Sprinkle Cookies
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The very sight of these cookies makes me feel like a kid -- a very, very happy, joyful, kid. Rainbow Sprinkles!!! Need I say more? If you're still not sold, thinking perhaps that these are all show and no substance, I'm delighted to tell you that these cookies are absolutely delicious -- A tender, buttery cookie that is at once soft and crunchy because of the magical sprinkles.
It's like a unicorn and the birthday fairy got together and created a formula for the happiest birthday ever, in the form of a cookie. It's all here: the birthday cake, the balloons, your best friends, and a piñata filled with happiness -- in a cookie!
Make a batch and share the love with everyone you know!
Everyone could use some Rainbow Joy Sprinkles in their life!
Rainbow Sprinkles!! Take a bite of pure happiness and then share the love!
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups all-purpose flour
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup rainbow nonpareil sprinkles
Instructions:
Preheat oven to 350 F. Line three baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
Add the cream cheese, egg, extracts and beat together until smooth, scraping down the sides occasionally.
Add the flour mixture to the butter mixture. Beat on low speed until just combined.
Refrigerate dough for 30 minutes.
Place sprinkles in small bowl. Scoop a ball of dough (#40 portion scoop/disher, purple handle, 30 grams, 1.6 Tablespoons) and roll gently between your hands. Roll ball in sprinkles to coat, then place on baking sheet.
Repeat with the remaining dough, spacing the dough balls approx. 2” apart. Use a glass or jar with a flat bottom to flatten the cookies until they are ½” high. You can get about 12 cookies to a pan.
Bake in preheated oven for 12 minutes (on center rack, one pan at a time). Remove from oven and let cool on the sheet. Repeat with remaining pans.
Notes:
This recipe works with Jimmie style sprinkles as well.
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