Sandwich Cookie Recipe
By Chef’n
Images
Ingredients
- ½ cup butter at room temperature
- ⅔ cup sugar
- 1½ teaspoons salt
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 teaspoons vanilla extract
- 4 egg yolks
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup hot water
- Cooking spray
- your favorite flavor of ice cream
Procedure
The only thing better than ice cream is an ice cream sandwich, and making them at home is a fun way to make them even more rewarding. The Chef’n® set makes it easy to create the classic frozen treat of summer, including silicone trays to bake the cookies. All you need to do then is add your favorite ice cream for homemade ice cream sandwiches that beat just about anything you’ll find at the store.
Preheat oven to 375°F.
In a stand mixer, combine butter, sugar, salt, baking powder, baking soda and vanilla. Mix until combined.
With mixer on low, add eggs yolks, one at a time. Once they’ve mixed in, scrape down the bowl and turn the mixer back on low. Slowly add flour and cocoa powder.
Once incorporated, carefully add hot water all at once and mix batter until smooth. You will need to scrape the bowl down and continue mixing for about 5 minutes to ensure a smooth texture. Consistency should be similar to cake batter, no lumps is best.
Take both ice cream brownie molds and place them on a sheet pan, lightly spray molds with cooking spray to ensure no sticking.
Portion 1 tablespoon of batter into each mold, spreading with spade to ensure even coating in each mold. Do not exceed over mold shape.
Tap molds to remove excess air bubbles and wipe sides clean to prevent burning.
Bake for 10 minutes.
After removing molds from the oven, you may gently push any overflowing batter back into each mold with a butter knife. This ensures the best shape for your sandwiches!
Place in refrigerator for 20 minutes or until completely chilled.
Once cookies are cooled, place ice cream mold firmly into one of the cookie molds. With the included spade, fill the ice cream mold with your favorite flavor ice cream, making sure to smooth completely for your cookie tops!
Next, carefully place the remaining cookie mold on top of the ice cream and snap firmly into place. Now place the entire mold into the freezer for at least 1 hour.
To remove sandwiches from the mold, carefully remove the top cookie mold, leaving the cookies in place.
Next, flip the sandwich maker over a sheet pan and repeat with the bottom mold. Find the inscription on the ice cream mold that says “push out sandwiches here” and using both thumbs, gently push at the ends of the sandwich onto the sheet pan. Do not press directly in the middle of the sandwich; this may result in it breaking. Use even pressure to ensure the best results!
Wrap each sandwich in wax paper and freeze in an airtight container for best quality.
Preheat oven to 375°F.
In a stand mixer, combine butter, sugar, salt, baking powder, baking soda and vanilla. Mix until combined.
With mixer on low, add eggs yolks, one at a time. Once they’ve mixed in, scrape down the bowl and turn the mixer back on low. Slowly add flour and cocoa powder.
Once incorporated, carefully add hot water all at once and mix batter until smooth. You will need to scrape the bowl down and continue mixing for about 5 minutes to ensure a smooth texture. Consistency should be similar to cake batter, no lumps is best.
Take both ice cream brownie molds and place them on a sheet pan, lightly spray molds with cooking spray to ensure no sticking.
Portion 1 tablespoon of batter into each mold, spreading with spade to ensure even coating in each mold. Do not exceed over mold shape.
Tap molds to remove excess air bubbles and wipe sides clean to prevent burning.
Bake for 10 minutes.
After removing molds from the oven, you may gently push any overflowing batter back into each mold with a butter knife. This ensures the best shape for your sandwiches!
Place in refrigerator for 20 minutes or until completely chilled.
Once cookies are cooled, place ice cream mold firmly into one of the cookie molds. With the included spade, fill the ice cream mold with your favorite flavor ice cream, making sure to smooth completely for your cookie tops!
Next, carefully place the remaining cookie mold on top of the ice cream and snap firmly into place. Now place the entire mold into the freezer for at least 1 hour.
To remove sandwiches from the mold, carefully remove the top cookie mold, leaving the cookies in place.
Next, flip the sandwich maker over a sheet pan and repeat with the bottom mold. Find the inscription on the ice cream mold that says “push out sandwiches here” and using both thumbs, gently push at the ends of the sandwich onto the sheet pan. Do not press directly in the middle of the sandwich; this may result in it breaking. Use even pressure to ensure the best results!
Wrap each sandwich in wax paper and freeze in an airtight container for best quality.
Sandwich Cookie Recipe
By Chef’n
Ingredients
- ½ cup butter at room temperature
- ⅔ cup sugar
- 1½ teaspoons salt
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 teaspoons vanilla extract
- 4 egg yolks
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup hot water
- Cooking spray
- your favorite flavor of ice cream
Procedure
The only thing better than ice cream is an ice cream sandwich, and making them at home is a fun way to make them even more rewarding. The Chef’n® set makes it easy to create the classic frozen treat of summer, including silicone trays to bake the cookies. All you need to do then is add your favorite ice cream for homemade ice cream sandwiches that beat just about anything you’ll find at the store.
Preheat oven to 375°F.
In a stand mixer, combine butter, sugar, salt, baking powder, baking soda and vanilla. Mix until combined.
With mixer on low, add eggs yolks, one at a time. Once they’ve mixed in, scrape down the bowl and turn the mixer back on low. Slowly add flour and cocoa powder.
Once incorporated, carefully add hot water all at once and mix batter until smooth. You will need to scrape the bowl down and continue mixing for about 5 minutes to ensure a smooth texture. Consistency should be similar to cake batter, no lumps is best.
Take both ice cream brownie molds and place them on a sheet pan, lightly spray molds with cooking spray to ensure no sticking.
Portion 1 tablespoon of batter into each mold, spreading with spade to ensure even coating in each mold. Do not exceed over mold shape.
Tap molds to remove excess air bubbles and wipe sides clean to prevent burning.
Bake for 10 minutes.
After removing molds from the oven, you may gently push any overflowing batter back into each mold with a butter knife. This ensures the best shape for your sandwiches!
Place in refrigerator for 20 minutes or until completely chilled.
Once cookies are cooled, place ice cream mold firmly into one of the cookie molds. With the included spade, fill the ice cream mold with your favorite flavor ice cream, making sure to smooth completely for your cookie tops!
Next, carefully place the remaining cookie mold on top of the ice cream and snap firmly into place. Now place the entire mold into the freezer for at least 1 hour.
To remove sandwiches from the mold, carefully remove the top cookie mold, leaving the cookies in place.
Next, flip the sandwich maker over a sheet pan and repeat with the bottom mold. Find the inscription on the ice cream mold that says “push out sandwiches here” and using both thumbs, gently push at the ends of the sandwich onto the sheet pan. Do not press directly in the middle of the sandwich; this may result in it breaking. Use even pressure to ensure the best results!
Wrap each sandwich in wax paper and freeze in an airtight container for best quality.
Preheat oven to 375°F.
In a stand mixer, combine butter, sugar, salt, baking powder, baking soda and vanilla. Mix until combined.
With mixer on low, add eggs yolks, one at a time. Once they’ve mixed in, scrape down the bowl and turn the mixer back on low. Slowly add flour and cocoa powder.
Once incorporated, carefully add hot water all at once and mix batter until smooth. You will need to scrape the bowl down and continue mixing for about 5 minutes to ensure a smooth texture. Consistency should be similar to cake batter, no lumps is best.
Take both ice cream brownie molds and place them on a sheet pan, lightly spray molds with cooking spray to ensure no sticking.
Portion 1 tablespoon of batter into each mold, spreading with spade to ensure even coating in each mold. Do not exceed over mold shape.
Tap molds to remove excess air bubbles and wipe sides clean to prevent burning.
Bake for 10 minutes.
After removing molds from the oven, you may gently push any overflowing batter back into each mold with a butter knife. This ensures the best shape for your sandwiches!
Place in refrigerator for 20 minutes or until completely chilled.
Once cookies are cooled, place ice cream mold firmly into one of the cookie molds. With the included spade, fill the ice cream mold with your favorite flavor ice cream, making sure to smooth completely for your cookie tops!
Next, carefully place the remaining cookie mold on top of the ice cream and snap firmly into place. Now place the entire mold into the freezer for at least 1 hour.
To remove sandwiches from the mold, carefully remove the top cookie mold, leaving the cookies in place.
Next, flip the sandwich maker over a sheet pan and repeat with the bottom mold. Find the inscription on the ice cream mold that says “push out sandwiches here” and using both thumbs, gently push at the ends of the sandwich onto the sheet pan. Do not press directly in the middle of the sandwich; this may result in it breaking. Use even pressure to ensure the best results!
Wrap each sandwich in wax paper and freeze in an airtight container for best quality.