Remember when there used to be only two or three kinds of Girl Scout cookies? At least I feel like there were. There are so many different kinds these days, it’s hard to decide. Maybe that’s how those girls get you to buy more boxes – more options. Sneaky! Regardless of how many choices we have, the most popular Girl Scout cookie are the thin mints (followed by Samoas – my personal favorite). Admit it, even if you don’t buy them, you love them! Someone at work bought them and shared them (who knows why), you stopped over at a friends’ and they happened to have them, or better yet, you’re house sitting someone’s house and you find some in their freezer and sneak a few. Admit it, you snoop through their fridge and freezer 😉 But, no longer do you have to sneak your favorite Girl Scout cookie because these ice cream sandwiches are your perfect fix!
As a dessert for my aunt’s cookie exchange, she originally suggested doing an ice cream sandwich. Then, she sent me a cookie sandwich recipe with a peppermint frosting filling. I was about to go with that, but decided we should do the ice cream sandwich, and use the chocolate cookie recipe she suggested, but fill it with mint chocolate chip ice cream. What a fantastic idea! Before serving them, I warmed the cookies (since they were already baked before the event), then scooped some ice cream over one cookie and topped with another, and BAM!
These were so amazingly good. They tasted like a SUPER thin mint, but of course, even better! The warm chocolate cookie with the melty ice cream in the middle was a match made in heaven. You need to make these for your next party…or just because!
Thick Mint Ice Cream Sandwiches
Source: Adapted from my Aunt Kay’s Recipe
6 tbsp unsalted butter
1 1/2 cups packed brown sugar
2 tbsp water
2 cups semi-sweet chocolate chips
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
mint chocolate chip ice cream
1. Preheat oven to 350 degrees. In a saucepan, combine butter, brown sugar, water and chocolate chips. Melt together over a low heat, stirring constantly. Once melted, remove from stove top and transfer to the bowl of a stand mixer. Let cool slightly. Beat in eggs and vanilla.
2. In another bowl, combine flour, baking soda and salt. Slowly add flour mixture to chocolate mixture while beating. Mix until well combined. Using your hands, roll 2-inch balls of dough and drop onto a prepared baking sheet. Leave plenty of room between the cookies (I only put 6 on a sheet) as they spread nicely. Bake until just cooked through, about 10 minutes. Remove and let rest for 2 minutes before transferring to a wire rack.
3. Taking one cookie, top side down on a plate, scoop two small scoops of ice cream and top with another cookie. Repeat for remaining cookies. Serve immediately, or wrap each tightly in foil and store in freezer in a zip-top bag.