Double Chocolate Peppermint Ice Cream Sandwich Cookies – Festive Holiday Treat
Indulge in the holiday spirit with these Double Chocolate Peppermint Ice Cream Sandwich Cookies. These festive treats combine the richness of chocolate with the refreshing taste of peppermint, making them a perfect dessert for your holiday celebrations. Whether you’re hosting a party or simply want to treat yourself, these ice cream sandwiches are a must-try!
Table of Contents
The Best Double Chocolate Peppermint Ice Cream Sandwich Cookies
Notes on Ingredients
The ingredients for these cookies are simple yet essential for achieving the perfect balance of flavor and texture. The combination of cocoa powder and dark chocolate creates a deep, rich chocolate flavor, while the peppermint ice cream adds a refreshing twist. Using quality butter ensures the cookies are tender and flavorful, and the crushed peppermint candies give the sandwiches a festive touch.
How to Make Double Chocolate Peppermint Ice Cream Sandwich Cookies
Start by combining the dry ingredients—flour, cocoa powder, baking soda, and salt—in a medium bowl. In a separate, large bowl, beat the softened butter and sugars until light and fluffy. This step is crucial for achieving a smooth cookie dough. Once the egg is added, gradually incorporate the dry ingredients, mixing on low speed until fully combined. Stir in the finely chopped dark chocolate for an extra burst of flavor.
Shape the dough into logs, wrap in plastic, and refrigerate until firm. This step ensures the cookies maintain their shape during baking. Slice the dough into rounds, bake on a parchment-lined cookie sheet, and let them cool completely before assembling the sandwiches.
To assemble, slice the ice cream into rounds and place between two cookies. Roll the edges in crushed peppermint candies for a festive finish. Freeze the sandwiches immediately to keep the ice cream firm until ready to serve.
How to Serve Double Chocolate Peppermint Ice Cream Sandwich Cookies
These ice cream sandwiches are best served straight from the freezer. Arrange them on a festive platter or dessert plate, and garnish with extra peppermint candies for an added holiday touch. They’re perfect for serving at holiday parties or as a special treat after dinner.
How to Store Double Chocolate Peppermint Ice Cream Sandwich Cookies
Store these ice cream sandwiches in an airtight container, layered with parchment paper, in the freezer. This will keep them fresh and prevent the cookies from sticking together. They can be stored for up to two weeks, making them a great make-ahead dessert option for your holiday gatherings.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 247.49 kcal | 12% |
| Total Fat | 12.18 g | 17% |
| Carbs | 33.36 g | 13% |
| Sugars | 19.8 g | 22% |
| Protein | 3.06 g | 6% |
| Sodium | 108.3 mg | 5% |
| Fiber | 1.29 g | 5% |
| Saturated Fat | 7.42 g | 37% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 2.6 g | – |
| Polyunsaturated Fat | 0.4 g | – |
| Cholesterol | 38.33 mg | 13% |
| Calcium | 46.18 mg | 6% |
| Magnesium | 19.37 mg | 5% |
| Potassium | 102.33 mg | 3% |
| Iron | 0.77 mg | 5% |
| Zinc | 0.34 mg | 3% |
| Phosphorus | 43.67 mg | 6% |
| Vitamin A | 95.29 mcg | 12% |
| Vitamin C | 0 mg | 0% |
| Thiamin B1 | 0.02 mg | 2% |
| Riboflavin B2 | 0.03 mg | 2% |
| Niacin B3 | 0.25 mg | 2% |
| Vitamin B6 | 0.02 mg | 1% |
| Folic Acid B9 | 5.34 mcg | 3% |
| Vitamin B12 | 0.04 mcg | 1% |
| Vitamin D | 0.04 mcg | 1% |
| Vitamin E | 0.25 mg | 2% |
| Vitamin K | 0.91 mcg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Double Chocolate Peppermint Ice Cream Sandwich Cookies
Can I use a different type of ice cream?
Absolutely! Vanilla ice cream is a classic alternative that pairs wonderfully with the chocolate cookies. You can also experiment with other flavors like mint chocolate chip or even raspberry for a unique twist.
How do I keep the cookies from spreading too much during baking?
Chilling the dough logs before slicing and baking helps maintain the shape of the cookies. Additionally, baking on parchment paper ensures even cooking and easy removal from the baking sheet.
Can I make the cookies ahead of time?
Yes, you can bake the cookies and store them in an airtight container at room temperature for up to three days. Assemble the sandwiches closer to serving time for the best texture and taste.
The Best Double Chocolate Peppermint Ice Cream Sandwich Cookies
Ingredients
- 2 ½ cups flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 egg
- 2 ounces dark baking chocolate finely chopped
- Reynolds KITCHENS™ Parchment Paper
- Reynolds KITCHENS™ Quick Cut™ Plastic Wrap
- 1 quart peppermint ice cream slightly softened
- ⅓ cup crushed peppermint candies
Instructions
- COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
- BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
- DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
- PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
- BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
- MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
- PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.
By following these steps and tips, you’ll create a delightful dessert that’s sure to become a holiday favorite!
