With these ooey-gooey Chocolate Chip Ice Cream Cookie Sandwiches (whew, that is a mouth-full!), the classic, sweet/salty and chocolate combination, join forces in a delicious ice cream cookie format! A little raspberry (and 1 vanilla for my daughter) ice cream in the middle and these babies will make your tastebuds dance.
These chewy chocolate chip cookies are made with Rold Gold classic pretzels and huge chunks of chocolate for the perfect, crunchy on the outside, gooey in the middle cookie of your dreams.
Eat one of these little sandwiches with a glass of cold almond milk for the best snack of your life!
Real talk…there is not much better than homemade chocolate chip cookies. Especially when that cookie is baked to perfection and hot out of the oven.
So, without further adieu…
ingredients for the perfect chocolate chip ice cream cookie sandwich
- Salted Butter: Using salted butter means that you can limit added salt.
- Swerve Sugar: Swerve sugar is super cool. It is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s low-glycemic and safe for those living with diabetes, since it has little to no effect on blood glucose or insulin levels.
- Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will give these cookies their soft and chewy texture
- Vanilla Extract: Please do not skip this ingredient. It is crucial to the flavor of the cookie.
- Pretzels: pretzels add another layer of texture to this dessert. It brings in a crunch and a subtle salty flavor pop. I used Rold Golds but any kind will work.
- Almond Flour: Almond flour is my flour of choice for these pups. Low carb and mimics wheat flour without the inflammation.
- Lilys Chocolate Chips: When perfecting the chocolate chip cookie, your chocolate can make or break you. Splurge on a high quality semi sweet or dark chocolate. Stand clear of milk chocolate and don’t skimp on the quantity. I also used Lily’s Chocolate Chips in my recipe for Chocolate Nut Butter Bacon Cookies!
- Salt: All baked goods need salt. Without it they’re just lip-puckering sweet.
who doesn’t like to look cute when they bake?! shop now!
the “don’t do this” of cookie baking
- Don’t skip the salt and the vanilla: These two ingredients make or break a cookie. Get the good vanilla and the flaky sea salt. It will be well worth it.
- Don’t over mix: You will get tough, sad cookies.
- Don’t over bake: In fact, under bake if you can because “carry-over” cooking will occur when they come out of the oven. ie: the cookies will continue to bake as they cool.
fill your cookie sandwiches with low carb ice cream
Chocolate Chip Ice Cream Cookie Sandwiches
- 1 cup Salted Butter softened
- 1 cup Monk Fruit brown sugar
- ¼ cup Swerve granulated sugar
- 1 tbsp vanilla extract
- 1¾ cup almond flour
- ¾ tsp baking soda
- 1 tsp sea salt + more for sprinkling
- 2 cups Lily’s semi sweet chocolate chopped
- 1 cup Rold Gold (I like the tiny twists ones) pretzels roughly chopped
- In a large mixing bowl combine the butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
- In separate bowl mix together the almond flour, salt, and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour, a little at a time, stopping if the dough starts to get too dry. Fold in the chocolate and pretzels. Do not over mix.
- Refrigerate the cookie dough for at least 45 minutes, or overnight.
- When you are ready, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 oz cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet.
- Place 1 whole pretzel on top of each cookie
- Bake the cookies for 10 minutes, or until the centers have puffed up but are still gooey.
- Allow to cool.
- Once cooled, apply one scoop of ice cream to one cookie and sandwich other cookie on top. Place in the freezer for 1 hour to set.