I think I originally found this recipe online, but I am not sure on which site.
- 1 1/4 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt (didn’t use because we use salted butter)
- 1/2 cup cold butter, cut into pieces
- 2 tablespoons molasses
- 3/4 cup marshmallow fluff
- 1 pint vanilla ice cream (we didn’t use that much)
- 24 ounces milk chocolate chips
1. In a large bowl (or standing mixer) combine flours, sugar, baking powder and salt (if using). Add butter and combine until mixture resembles coarse crumbs, about 3 min. Add molasses and 1/4 cup water and combine until dough ball forms. Divide into 2 equal pieces, patting each into a 4 inch square. Wrap in plastic wrap and refrigerate until set, at least 15 min.
2. Roll out each piece of dough between 2 sheets of parchment paper into a 1/8 inch thick, 8 inch square. Transfer each square to a parchment paper lined baking sheet. Stack and freeze until firm, about 15 min.
3. Preheat oven to 350F.
4. One baking sheet at a time, cut the dough with a sharp knife or pastry wheel into 16 2-inch squares (our edges were rough and we had to re-assemble some). Prick dough all over with a fork and bake 15-18 min, until golden around the edges. Let cookies cool completely and break into squares. Freeze in a re-sealable bag until firm for 15 min. (The original recipe said to freeze 12 squares and save the others for something else. As I couldn’t find the original recipe and my version didn’t have the ‘something else’ we just decided to freeze all of them to make cookies with. I am pretty sure that the original intent was for the other cookies to be crumbled and used as a topping.)
5. Place the chilled squares on a work counter, bottom side up. Spoon 2 tablespoons of marshmallow fluff in the centre of half of the squares and 2 tablespoons of ice cream in the centre of the other half (it may be best not to do this all at once. Our ice cream melted fast and so we needed to freeze them pretty quickly as they were being made). Gently sandwich squares together and freeze until firm, 30 min.
6. Melt the chocolate, stirring until smooth. Let rest until cool to the touch. Dip the ice cream sandwiches into the melted chocolate, turning with tongs to coat. Place on parchment paper lined baking sheet and freeze until firm, at least 1 hour.
Verdict: These were good, but I found that the cookie part really didn’t taste like much once being frozen. Plus, when you let them thaw a little so that the ice cream was melting, the cookies never really got any easier to chew. With a recipe this time consuming, the end product really needs to be spectacular and these just weren’t.