German Chocolate Ice Cream Sandwich Cookies

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!

German Chocolate Cookie Ice Cream Sandwiches

Recipe partially from allrecipes & adapted by: Amber (Dessert Now, Dinner Later!)

Double Chocolate Chunk Cookies:

• 1 cup flour
• 1/4 cup & 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. In a small bowl, combine flour, cocoa, baking soda, & salt. Stir lightly with a fork.  Set aside.
2. In a stand mixer, cream butter & sugars.  Scrape bowl.  Add vanilla, & egg.  Mix well.  Scrape bowl.
3. Add prepared dry ingredients slowly until incorporated.  Fold in chocolate chips.
4. Scoop into tablespoonfuls & place on a greased cookie sheet.  Lightly press tops down until about 3/4" thick.
5. 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 2 1/2 dozen (+) cookies.

Ice Cream Sandwiches:

• Prepared Double Chocolate Chunk Cookies
• 1/2 cup Toasted Coconut 
• 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.
• Praline Pecan Ice Cream

1. 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.  

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!

German Chocolate Cookie Ice Cream Sandwiches

Recipe partially from allrecipes & adapted by: Amber (Dessert Now, Dinner Later!)

Double Chocolate Chunk Cookies:

• 1 cup flour
• 1/4 cup & 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. In a small bowl, combine flour, cocoa, baking soda, & salt. Stir lightly with a fork.  Set aside.
2. In a stand mixer, cream butter & sugars.  Scrape bowl.  Add vanilla, & egg.  Mix well.  Scrape bowl.
3. Add prepared dry ingredients slowly until incorporated.  Fold in chocolate chips.
4. Scoop into tablespoonfuls & place on a greased cookie sheet.  Lightly press tops down until about 3/4" thick.
5. 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 2 1/2 dozen (+) cookies.

Ice Cream Sandwiches:

• Prepared Double Chocolate Chunk Cookies
• 1/2 cup Toasted Coconut 
• 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.
• Praline Pecan Ice Cream

1. 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.