These cookies were inspired by my selfish desire to make a cookie that I could use to sandwich between this ice cream recipe. Continue reading HERE to check out the full ice cream sandwich recipe.
Yields about 18 (1.15 ounces or 32 grams) cookies
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
2 teaspoons kosher salt
1 tablespoon honey
1 1/2 cups Whoppers, crushed
Preheat oven to 350 degrees.
Place the Whopper candies in a Zip-Lock bag and seal it. Lightly crush the candies into chocolate chip-size bits with a meat tenderizer or a Mason jar (I happened to have one on-hand). Set aside.
Place butter and sugars together in a mixing bowl and mix on medium-high until fully incorporated. Add in the egg with the vanilla extract and mix for 30 seconds.
In a separate bowl add the dry ingredients together and mix with a spoon. In 3 batches slowly add in the bowl of the dry ingredients together. The dough will be very crumbly, almost like pie dough, that’s the texture you want. (I prefer to have my ice cream sandwich cookies a bit softer, so that when you bite into them it’s like BUTTAH! Remember, these will be frozen!)
You can generously scoop the cookies with a 1-ounce ice cream scooper right onto a Silpat- or pachment paper-lined baking sheet and bake in the oven for 14-16 minutes, depending on your oven’s heat.
Remove the cookies from the baking sheet and allow to cool completely.