Last night, we hosted a family for dinner which has just returned from three years overseas. As their boys are elementary school age, we had the perfect excuse to pull out the legos, nerf guns and swords, and water pistols – which had only recently been retired at House Morell. Given the soaring lego castles, animated battles, and sopping wet outfits, I think it is safe to assume a good time was had by all.
I obsessed about the perfect All-American dessert to serve to our returning friends (I always obsess about such things), and with a little help from our youngest son, struck upon ice cream sandwiches. “Just don’t do anything weird to them – the kids won’t like that” was his sage advice. He’s quite sensible that way.
So we baked up a batch of M&M cookies and filled them with yummy vanilla ice cream. And they disappeared.
Really, sometimes the simplest of recipes are the best.
In a recent post, I shared my chocolate cookie recipe, which I believe has been darn near perfected over many decades of baking. I simply swapped out the chocolate chips for happy little M&Ms.
When the cookies were cooled, I placed a big scoop of softened ice cream between a pair of cookies, and popped them back in the freezer:
At the end of the evening, it was hard to know whether the ice cream sandwiches or the nerf swords were more popular. Perhaps it was the sword fighting while eating the ice cream sandwiches.
I do know that our friends are coming back next week, so I’ll have to dream up another awesome All-American dessert. Stay tuned.
M&M Cookie Ice Cream Sandwiches
Serves: About 15
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) butter, softened
- 1 ½ cups packed brown sugar (I like the Trader Joe's brand)
- 1 teaspoon vanilla extract (I like Rodelle brand)
- 1 large egg
- 1½ cups plain M&Ms
- One quart Ice cream of your choice
- Combine flour, baking soda and salt in small bowl, and set aside.
- In the bowl of a standing mixer, beat the butter, brown sugar, and vanilla extract until creamy.
- Add the egg and beat well.
- Gradually mix in flour mixture, but DO NOT over mix.
- Stir in M&Ms by hand.
- Pop the batter into the refrigerator for at least an hour, but preferably overnight.
- When you are ready to bake the cookies, preheat the oven to 350 degrees, and drop by rounded tablespoon onto ungreased baking sheets lined with parchment paper.
- Bake for 9 to 11 minutes, or until golden brown.
- Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
- Soften vanilla ice cream for about 5-10 minutes
- Working quickly, place a scoop on the bottom side of a cookie, then top with another cookie. Repeat with remaining cookies and serve immediately or place them in the freezer to serve at a later time.