• Pretty Plate by Michelle

A Batch Made in Heaven: Pumpkin Oatmeal Chocolate Chunk Cookie Ice Cream Sandwiches

Sometimes you just need a cookie or two with ice cream in the middle. Am I right or am I right?! Especially if the cookie involves pumpkin, oatmeal and chocolate chunks. I incorporated Trader Joe‘s Pumpkin Oatmeal Chocolate Chunk cookie mix in this recipe and let me tell ya, they are to die for! This is the perfect fall sweet treat and they are so easy and fun to make. This makes for a fun family or date night activity while watching your favorite halloween movies.



These ice cream sandwiches will be your new fall favorite. The cookies themselves are soft and chewy with the perfect amount of pumpkin spice and the icing on the cake are the chocolate chunks added to the mix. When you take two of what could possibly be the best cookies and scoop vanilla bean once cream in the middle and then roll the sandwich in more chocolate, the combination between it all is a batch made in heaven!



This sweet treat is the REAL DEAL. They are so easy to make, yet can also easily impress your guests if you are hosting. It is a win win! The great thing about these is that you can make the ice cream sandwiches ahead of time and then serve them later or save them for the next day. I will give you a little tip and insight on consusing them right away vs. consuming them later:

  • Consuming them right away: They are incredible! Cookies right out of the oven are soft and chewy. First bite and you are like “WOW!” However, the only downfall was that I did find them a tad bit hard to eat. This is because the ice cream was not frozen to the cookie themselves, so when you would take a bite from them the ice cream would spill out from the back. So, the sandwich fell apart easier. This is not a huge deal as not all of the ice cream comes out, this would come down to a preference situation.

  • Consuming them the next day after being in the freezer: WOW, I hate to say it, but I think they were BETTER this way. I hate to say it because no one likes waiting, especially over night or even for 1 hour. But, I highly recommend taking this route. What you do is make the ice cream sandwiches, then eat what you can. Save the rest for the next day, put them on a plate or in a container and then in the freezer. When ready to consume the next day, take them out of the freezer and let them thaw for about 5-10 minutes before eating. After the 5-10 minutes are up, they will be the beyond PERFECT consistency. They will be tender, chewy, gooey and the ice cream is frozen to the cookies therefore it stays in the sandwich much better. You will get the full effect and get to taste all of the flavors with each bite. They will be so irresistible.



If you made this tag @prettyplatebymichelle or #prettyplatebymichelle on instagram! I would love to see how your sandwiches turned out!

INGREDIENTS:

1 Carton pumpkin oatmeal chocolate chunk cookie mix from Trader Joe’s

1 Egg

2 TBSP water + more if needed

1 Stick butter, softened but not melted

Vanilla bean ice cream

Mini Chocolate Chips

DIRECTIONS:

  1. Soften your stick of butter in the microwave. Again, make sure you do not melt it.

  2. In you mixer, add cookie mix, softened butter, 1 egg and 2 TBSP water. Place your mixer settings on low and mix well. If it seems to be hard to mix, stop the mixer and scrape the butter and cookie mixture from the mixer head, add 1-2 TBSP of extra water and then place your mixer on one above the lowest setting. Mix again. Continue to repeat that process until cookie dough is well mixed.

  3. Preheat your oven to 350 degrees. Prepare your baking sheet with nonstick spray. Using a 1 TBSP measuring spoon as your scoop, scoop cookie dough twice to make one cookie. Roil the dough into a ball and place on your prepared sheet. Dough balls will be about the size of a golf ball or a tad bit smaller. NOTE: I did these in two separate batches in two separate baking sheets. I only put about 8 dough balls per sheet, I wanted to leave room for them to spread out without being too close to each other. This will just depend on the size of your baking sheet that you are using.

  4. Place your baking sheet in the oven and bake the cookies for 14 minutes. Remove from heat and let cool for a minimum of 10-15 minutes.

  5. When ready to construct ice cream sandwiches, take ice cream out of the freezer and let thaw for 2-3 minutes. Take 2 cookies and flip them over, place the ice cream on one side and stuff it as much as you can. Place the top half/the other cookie on top.

  6. Take a plate and dump your mini chocolate chips on the plate. Turn your sandwich to the side and roll it in the mini chocolate chips. If they are having a hard time sticking, press them into the ice cream or place in the freezer so they harden onto the ice cream.

  7. Enjoy them right away or place in the freezer and enjoy later!

PRETTY PLATE KITCHEN ITEMS USED:

  1. KitchenAid Mixer

  2. Baking Sheet Set

  3. Rectangle Baking Pan

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