German Chocolate Ice Cream Sandwich Cookies
This post may contain affiliate links, meaning that I may receive a commission at no cost to you if you use a link provided. All opinions shared are my own. You can review my full disclosure policy here.
So these cookies are to die for! They are soft & chocolatey (cookie), cool & creamy (ice cream), crunchy & sweet (coconut). I had been craving german chocolate anything & these sure hit the spot! In my opinion they are best served soft & freshly made, but they are also amazing to make and freeze individually wrapped. Then you can pull one from your freezer anytime you want a sweet treat! I must say, this is one of my best ideas yet!
Recipe partially from allrecipes
- 1 cup flour
- 1/4 cup plus 2 Tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/2 tsp vanilla
- 1 large egg
- 3/4 cup dark/semi-sweet chocolate chips
- 1/2 cup sweetened shredded coconut flakes
- Praline Pecan Ice Cream
- In a small bowl, combine flour, cocoa, baking soda, & salt. Stir lightly with a fork. Set aside.
- In a stand mixer, cream butter & sugars. Scrape bowl. Add vanilla, & egg. Mix well. Scrape bowl.
- Add prepared dry ingredients slowly until incorporated. Fold in chocolate chips.
- Scoop into tablespoonfuls & place on a greased cookie sheet. Lightly press tops down until about ¾" thick.
- Bake at 350*F for 8-10 minutes. Just until done; cookies are puffed & centers are set, but still soft. Do not over-bake! Allow to cool completely & remove from tray. Makes 2½ dozen (+) cookies.
- Place sweetened shredded coconut flakes on a cookie sheet in a 350*F oven. Stir every 1 min 30 seconds for about 7 min 30 seconds. Might be less depending on the oven. Stay close & keep an eye on it. It toasts fast once it starts getting toasty.
- Place a scoop of ice cream between two double chocolate chip cookies. Squeeze gently until ice cream meets the edges. Roll edges in toasted coconut. Serve immediately.