Adorable ice cream sandwich cookies look just like miniature ice cream sandwiches (but they’re really fudgy cookies generously filled with frosting and rolled in sprinkles!) Best. Summer. Cookie. Ever.
Are they cookies? Are they ice cream sandwiches?
Ice cream sandwich cookies are cookies that look just like your favorite frozen treat. They’re perfect for spring and summer parties where your friends will definitely do a double take when they spy this adorable dessert! These are standard sandwich cookies with a couple of special features: the cookies are soft and fudgy to mimic the soft chocolate cookies in an ice cream sandwich. The filling? It’s extra thick with a pure vanilla flavor.
It’s not often you find an impossibly cute cookie that tastes as good as it looks. Both kids and adults will love these ice cream sandwich cookies, they’re going to be great for summer birthdays, pool parties, cookouts, Memorial Day, and 4th of July celebrations (use red white and blue sprinkles!)
ice cream sandwich cookie ingredients
for the cookies
- chocolate
- I use dark chocolate chips, but any meltable chocolate will work.
- butter
- eggs
- vanilla
- flour
- baking powder
for the filling
- cream cheese
- cream cheese adds bulk to the frosting without extra sweetness, and adds a creamy texture.
- butter
- powdered sugar
- vanilla
- milk or cream
- sprinkles and/or mini chocolate chips
cookies that look like little ice cream sandwiches!
The cookies are my Fudgy Brownie Drop Cookies, they have the perfect flavor and texture for this fun summer dessert. I use a small 1″ cookie scoop to ensure that all the cookies are the same size. You want them to be small, trust me. Anything larger would be overwhelming once filled.
To achieve the look of an ice cream sandwich I fill the cookies with a generous amount of frosting. The proportion of filling to cookie is key, as you can see in the photos.
At this point you can leave them plain, but it’s more fun to roll the sides in sprinkles or mini chocolate chips to really bring home the ice cream sandwich theme.
I like to serve ice cream sandwich cookies chilled
The cookies should be stored in the refrigerator anyway because there is cream cheese in the filling. But that works perfectly, I prefer them chilled. The cookies stay soft and chewy and the filling is even better cold. So good, I’m telling you!
can you freeze these cookies?
I don’t recommend long term freezing, but they can be frozen short term. Enjoy them straight from the freezer ~ the cookies remain soft enough to bite through!
Ice Cream Sandwich Cookies
Equipment
- 1" cookie scoop buy here
- parchment paper
Ingredients
- 2 Tbsp unsalted butter
- 7 ounces semi sweet or bittersweet chocolate, cut in small pieces. You can also use good quality chocolate chips.
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
filling
- 1/4 cup cream cheese, I used whipped
- 2 Tbsp butter, at room temperature
- 3 Tbsp milk or cream
- 1 tsp vanilla
- 3 cups powdered sugar
- colorful sprinkles
- mini chocolate chips
Instructions
- Preheat the oven to 375F. Line baking sheets with parchment paper.
- Put the butter and chocolate in a microwave safe bowl and heat on high for one minute. Remove and stir to melt the chocolate. Heat a little bit more if needed. When the mixture is smooth, set aside to cool.
- Add the eggs, sugar, and vanilla to the chocolate and beat until pale and thick. This will take a minute or so.
- Blend in the baking powder and flour. Mix just until combined.
- Let the dough sit at room temperature for about 15 minutes covered with a clean towel. It will thicken up as it sits.
- Scoop out the dough with a rounded 1 inch scoop and put on a lined baking sheet. Keep the cookies 2 inches apart. If your scoops look wonky, wet your finger and smooth them out a little. Note: the batter will be quite tacky.
- Bake for about 7 minutes. They will look puffed. After you take the baking sheet out of the oven sharply rap it on your counter ~ this will flatten the cookies. Let cool for a minute or two on the baking sheet before transferring to a rack. Note: Don't over bake these little cookies, you want them to be rich and fudgy. I found 7 minutes to work every time.
- While the cookies bake make the filling. Beat the cream cheese and butter together with the milk or cream and vanilla, adding one cup of sugar at a time, beating well in between. You should have a thick but spreadable filling. If you need to thin it down, add a bit more milk or cream. To thicken it, add a bit more sugar.
- When the cookies have cooled completely, make the 'sandwiches' by adding a healthy dollop of filling to one and topping with another cookie. Press down gently to get the frosting to the very edges of the sandwich.
- Roll the edges of the filling in sprinkles or mini chocolate chips. Store the cookies in the refrigerator until ready to serve. I think they are best served chilled.
Nutrition
These look amazing, as always. Want to try them for my grandkids this weekend! Will report back.
I guarantee they’ll love them Lena 🙂