Description
These homemade Has-y Chipwiches combine chewy chocolate chip cookies with creamy vanilla ice cream for the ultimate nostalgic treat. Rolled in mini chips, they’re as fun to make as they are to eat.
Ingredients
- Unsalted Butter: 1 cup (softened)
- Brown Sugar: 3/4 cup
- Granulated Sugar: 1/4 cup
- Egg: 1 large
- Vanilla Extract: 2 teaspoons
- All-Purpose Flour: 1 and 1/2 cups
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Mini Chocolate Chips: 1 and 1/2 cups
- Vanilla Ice Cream: 1 quart (slightly softened)
- Extra Mini Chocolate Chips: 1 cup (for rolling edges)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F and line baking sheets with parchment paper.
- Combine Ingredients: Cream butter and sugars until fluffy. Add egg and vanilla, mix well. Add flour, baking soda, and salt, then fold in mini chips.
- Prepare Your Cooking Vessel: Scoop dough onto sheets, spacing evenly.
- Assemble the Dish: Bake 9–11 minutes. Cool completely.
- Cook to Perfection: Scoop ice cream onto one cookie, top with another, press gently.
- Finishing Touches: Roll edges in extra mini chips and freeze on a tray.
- Serve and Enjoy: Let sit for 2 minutes before serving after freezing.
Notes
- Chill dough before baking for less spread.
- Wrap chipwiches individually to avoid freezer burn.
- Use warm water-dipped spoon to smooth ice cream edges.
Nutrition
- Serving Size: 1 chipwich
- Calories: 430
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: chipwich, ice cream sandwich, homemade chipwich, dessert, summer treat