Ages and ages ago, Jenny from Picky Palate posted a recipe for chocolate chip cookies with ice cream. Not served with ice cream, but with ice cream as an ingredient. I was intrigued, so I bookmarked them. Because that was back in the day before the magic of Pinterest. Glorious pinterest. So I proceeded to forget about them.
Then a few months ago one of my sons who shall remained un-named, dished himself up a bowl of chocolate ice cream, but neglected to put the remaining ice cream back into the freezer. When I discovered the carton, the ice cream was halfway melted. And nothing is worse than melted and re-frozen ice cream. All the sudden I remembered the long forgotten cookie recipe. And these Chocolate Ice Cream Cookies were born.
I adapted Jenny’s recipe quite a bit, but her idea was genius! The addition of the ice cream makes the cookies super soft. I added white chips and pecans, but you could add anything you like. I think toffee chips and chocolate chips would be fabulous! Give ’em a try and let me know what you think!
Chocolate Ice Cream Cookies
1 cup butter, soft
1 cup brown sugar
3/4 cup sugar
2 tsp vanilla
1/2 cup (heaping) chocolate ice cream, softened
3 1/2 cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups white chips
1 cup chopped pecans or walnuts
Cream together butter and sugars. Beat in eggs, vanilla, and ice cream. Combine flour, cocoa, soda, baking powder, and salt. (Sift to remove cocoa lumps if needed.) Stir into the wet ingredients with the chips and nuts. Drop by spoonfuls onto lightly greased cookie sheets. Bake at 350° for 8-10 minutes.
-Makes about 3 1/2 dozen cookies