The peppermint ice cream caramel toffee chip cookie sandwich.
Quite a mouth full to say and since it’s 90% organic it comes nearly guilt-free!!
These have to be the most beautiful and delicious cookies I have ever baked! Why else would I have ban all eating, smelling or drooling until the photographs were taken. There has to be documentation for such perfection. I think I can even smell them through the computer. Seriously!
Want the recipe? I must share it’s to good to keep a secret.
Caramel toffee chip cookie Recipe:
1 3/4 sticks softened butter
1 cup brown sugar
1/2 cup granulated white sugar
2 1/4 cups flour
1 whole large egg
1 egg yolk
1 Tablespoon baking soda
1 teaspoon table salt
1 1/2 Tablespoons whole milk
1 teaspoon vanilla/bourbon extract
1 cup dark chocolate chips
1/4 Heath Bar toffee chips
5 caramel filled dark chocolates cut in half (Nestle Treasures will work)
Mix the first 3 ingredients in your stand mixer until well blended, then add flour, salt, baking soda, vanilla and blend (I always add the eggs second to last right before the chocolate chips). Add eggs and the remaining ingredients until well incorporated.
Pre-heat oven to 365 degrees
Spoon onto a baking sheet
bake in oven for 8-9 minutes or until golden brown
Peppermint Ice Cream Recipe:
4 cups whole milk
1 cup granulated white sugar
1 teaspoon peppermint extract
1/4 cup York peppermint patty mini bites (they look like M&Ms)
7 peppermint patties broken into pieces and frozen
mix milk, sugar and peppermint extract for 20 minutes in your ice cream maker then add remaining ingredients mixing until the ice cream is well set and ready to eat.
**For Sandwiches freeze ice cream overnight.**