Chocolate Chip Caramel Cookies
National Ice Cream Sandwich Day
National Ice Cream Sandwich day inspired me to make these chocolate chip caramel cookies. I don’t bake that often, and this is my first cookie recipe. My goal for these cookies was to make them thin and flat. Yes, big, soft, voluptuous cookies are heavenly. When thinking of an ice cream sandwich, thin chocolate chip cookies are what I was looking for. When you think about eat two cookies at once with a layer of ice cream in the center, it just seemed best to have thin ones.
For this recipe, make sure you line your baking sheets with parchment paper or silicone pan liners. These are the ones I use, and they come in handy for many uses. These Nordic Ware sheet pans are also my favorite. I used my Kitchen Aid stand mixer for the dough, but a hand mixer works just as well. Ice cream scoops are a life saver when it comes to getting cookies to be the same size. This is the set I have, and I use the middle one which yields 2-inch dough balls. Not totally necessary, but they are one of my favorite tools to have in the kitchen.
Secrets to Sandwiches
A secret to ice cream sandwich cookies is that they must be chewy. No one wants a hard, crunchy cookie breaking apart while trying to hold ice cream in the center. These soft, thin, chewy cookies are just what an ice cream sandwich wants. After adding caramel chips, I thought, why stop there? These cookies would be excellent with butterscotch chips, white chocolate chips, and even chopped nuts. You can also get creative depending on what type of ice cream you want to use if you intend to make ice cream sandwiches. If not, still get creative with your cookies!
Local Ice Cream
I wanted to make a local ice cream sandwich with ice cream made right here in Arizona. I found this place in Gilbert called Udder Delights. While I went with classic vanilla flavor, I was tempted by some of their other mouthwatering flavors. Their cinnamon flavor gave me a great idea – snickerdoodle cookies with cinnamon ice cream! White Chocolate Raspberry, Arizona Sunset, and Coconut were also flavors that got me thinking and craving.
Save Some Dough
Cookies are a great thing to make in bulk. It’s so easy to make a double batch of dough and freeze the rest for later. We don’t eat a ton of sweets in this house, so I didn’t even make the full batch of cookies! I separated the dough into 3 equal portions and froze the other 2 for a later time.
Amazingly simple steps for freezing leftover cookie dough. First, separate dough into portions and form into a disc or square. Second, wrap each portion of dough in saran wrap twice. Third, place the wrapped portions of cookie dough into a freezer safe bag. Finally, take them out to thaw when you need more cookies! Since I divided the dough into 3 portions, I got about 8 cookies per square.
What would be your ideal ice cream sandwich?
Looking for more dessert recipes? Check out these!
Chocolate Mug Cake with Cinnamon CBD Whipped Cream
Chocolate Chip Caramel Cookies
- Stand or Hand Mixer
- 2 ¼ cup AP flour
- 1 tsp baking soda
- ½ tsp Himalayan pink salt
- 1 cup 2 sticks butter, softened
- 1 cup brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla
- 1 ½ cup chocolate chips
- ½ cup caramel chips or pieces I recommend Ghirardelli
- Sift flour, baking soda and salt into a bowl.
- In a large mixing bowl, cream together sugar and butter using a hand mixer or stand mixer.
- Add in egg and vanilla.
- Slowly add in dry ingredients, a cup at a time, until just combined.
- Fold in the chocolate and caramel chips with a spoon.
- Refrigerate dough for 1-2 hours.
- Preheat oven to 375 degrees.
- Using a 2-inch ice cream scoop, scoop out the dough and place it on a lined sheet pan, making sure the cookies are at least 2 inches apart. You may need 2 or 3 pans. (I separated my dough into 3 portions and froze 2 of them for later use).
- Bake cookies for 10 minutes, or until the edges start to look golden brown. You want these cookies to be soft and slightly underdone, so don’t wait for the middle to become golden brown.
- Let cookies cool on the pan for 20 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature.