Chocolate Dipped Cookie Ice Cream Sandwiches

Are you guys ready for a fun and easy sweet treat? I know you are!

Chocolate Dipped Cookie Ice Cream Sandwiches

One of my husband’s favorite desserts is cookie ice cream sandwiches and he’s always asking if we can make them. I’m always hesitant because I don’t usually feel like baking dozens of cookies and store bought cookies aren’t usually the right texture for optimal ice cream sandwich making. At least that’s what I thought until I found out about the new Otis Smunkmeyer cookies! Click here to find them in a store near you.

Chocolate Dipped Cookie Ice Cream Sandwiches

Their cookies are honestly delicious and are the perfect size and texture for cookie sandwiches. They also have “No Funky Stuff”, meaning they’re made without artificial flavors or colors, high-fructose corn syrup, or partially hydrogenated oil. With cookie baking out of the picture, I have no excuse to not make cookie sandwiches at home. This is such an easy and fun dessert to make and the extras can easily be stored in the freezer for later enjoyment. This is also a great dessert to make with kids! They’re the perfect weekend or after school snack for those days when your kids particularly deserve it.

Chocolate Dipped Cookie Ice Cream Sandwiches

What you need:

Otis Spunkmeyer Cookies

Ice cream

Semi-sweet chocolate chips

Toppings

 

Some of my favorite toppings are snowcaps, crushed potato chips, toffee bits, coconut, sprinkles, and sea salt.

Chocolate Dipped Cookie Ice Cream Sandwiches

First you’re going to make the sandwiches. Just put a scoop of ice cream in between two cookies and lightly press together. Place them back into the freezer until you get your dipping chocolate and toppings ready.

Chocolate Dipped Cookie Ice Cream Sandwiches

Empty a bag of chocolate chips into a glass bowl. Microwave for 30 seconds and then stir for 30 seconds. Repeat this until the chocolate is melted and glossy.

Chocolate Dipped Cookie Ice Cream Sandwiches

Dip half of the cookie sandwiches in the melted chocolate and then dip in your toppings. Place them on a cookie sheet and put them back into the freezer until the chocolate is set.

Chocolate Dipped Cookie Ice Cream Sandwiches

If you have left over sandwiches you can store them in your freezer in ziplock bags or air tight containers.

Chocolate Dipped Cookie Ice Cream SandwichesBut wait, there’s more! WANT A CHANCE TO WIN $250 VISA GIFT CARD??  Otis Smunkmeyer and I have a challenge for you! We want to see your Otis Smunkmeyer recipe hacks. Show us what you can come up with using the new line of Otis Smunkmeyer “No Funky Stuff” products by posting a picture of your recipe and tagging us on social media (handles below). Be sure to use the hashtag #OtisSnackHack. Contest ends 9/28/2016, so hurry up and get your snack on!

Instagram: @melodrama & @OtisSmunkmeyer
Twitter: @melodramablog & @Otis_Spunkmeyer

 

This post was sponsored by my friends at Otis Spunkmeyer, but all opinions are my own.

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Mid-Century Modern Ginger Bread House Cookies

This holiday season I have learned an important lesson. I have learned and accepted that I am not very good at decorating cookies. I’m swell at baking them and they taste amazing, but when it comes to the fancy piping and frosting I am challenged.

Growing up in older neighborhoods of Southern California, especially the time capsule known as Palm Springs, I didn’t really get to see any houses that looked like traditional homes depicted in wintery Christmas scenes. This Christmas I wanted to create something that felt a little more familiar and “me”. MidCentury House Gingerbread Cookie TemplateThis was originally a concept I had for a gingerbread house but I thought they made perfectly fine gingerbread cookies and gave up on the other four walls. Can you blame me based on my questionable cookie decorating skills?

I still think the idea is cute and I bet you guys can do a really great job so here’s the template I used to create the cookies! Just use your favorite gingerbread and frosting recipes. Use a small knife to cut out the shapes and score the markings for the details. Throw some candies and sprinkes on if you want to get really fancy. Anyway, download templates here! Have fun and be sure to tag me on Instagram (@melodramablog) to show me what a great job you did.

Lucky Charms Cake Mix Cookies

I’m a huge fan of cereal. Any cereal. I can eat cereal for breakfast, lunch, and dinner. The sugary, food-colored kind is my favorite though. We were trying to think up a few fun recipes and it got me thinking –what can we make with cereal? What else goes well with milk? Cookies, duh.

Lucky Charms Cake Mix Cookies

These cookies are cakey and tender, they actually kind of remind me of cupcake tops (aka the best part). This recipe can be adapted to use any cereal (and trust me I’ll be doing that), but since St. Patrick’s Day is coming up, Lucky Charms were the perfect choice. Besides tasting good, they’re super cute and colorful.

The base of this recipe was adapted from Betty Crocker’s Gooey Butter Cookie recipe.

Ingredients

8 oz cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18 oz) box moist vanilla cake mix
1 cup Lucky Charms marshmallows

Directions Set oven to 350 degrees.  In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg and vanilla extract. Beat in the cake mix. Using a wooden spoon, stir in Lucky Charms marshmallows. Cover and refrigerate for 2 hours until firm. Using an ice cream scoop, scoop batter and place 2 inches apart on cookie sheet. Bake for 12-15 minutes until set.

Lucky Charms Cake Mix CookiesOriginally, I tried using the cereal pieces along with the marshmallows, but they got way too chewy and gross and didn’t add much to the flavor of the cookie. I would definitely recommend avoiding them. Just pick out all the cute marshmallows. They’re are the best part anyway.

Lucky Charms Cake Mix Cookies

Salted Chocolate Chip Cookies

A couple of months ago Jvee and I had dinner at Misfit in Santa Monica where they end each meal with complimentary salted chocolate chip cookies. I KNOW. It was my first time trying them and they were amaze. I never wanted to eat a chocolate chip cookie without salt on it again. We have a few cookie recipes that we’ve collected and adapted over time. Now this is one of them. These are a soft, salty-sweet cookie that is surprisingly enjoyable.

saltedchocchip-1

2 1/4 cups flour
1/2 teaspoon baking soda
2 sticks unsalted butter
1 cup light brown sugar
1/2 cup sugar
1 tsp pink sea salt, plus more for sprinkling
2 tsp pure vanilla extract
2 eggs
2 cups semi-sweet chocolate chips

Pre-heat oven to 350 degrees. Sift or whisk flour and baking soda together. Beat butter and sugars together until fluffy. Add eggs, vanilla, and salt and blend well. Slowly add dry ingredients into the wet mixture. Stir in the chocolate chips until evenly distributed. Use a spoon or cookie scoop and drop dough onto a baking sheet lined with parchment paper or a silicone mat. Bake for 11 minutes. Remove from the oven and sprinkle with your choice of sea salt or fluer de sel. Let cool.