Tillamook Double Chocolate Ice Cream Sandwiches

Name: Tillamook Double Chocolate Ice Cream Sandwiches
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 12 sandwiches
Ingredients: 1 cup https://www.tillamook.com/products/butter/unsalted-butter, softened; 1½ tsp. vanilla bean paste; 1 tsp. salt; ¾ cup brown sugar; ¾ cup white sugar; 2 eggs; 2 cups all-purpose flour; 1 ½ tsp. baking soda; ¾ cup cocoa powder (unsweetened preferred); 1½ cups chocolate chips; https://www.tillamook.com/products/ice-cream/cookies-and-cream

This one's for the cookie lovers. And the chocolate lovers. Our really creamy ice cream and creamy unsalted butter make this recipe so rich, you may crumble.

32MINserves 12 sandwiches

Ingredients

1 cup Tillamook Unsalted Extra Creamy Butter, softened
1½ tsp. vanilla bean paste
1 tsp. salt
¾ cup brown sugar
¾ cup white sugar
2 eggs
2 cups all-purpose flour
1 ½ tsp. baking soda
¾ cup cocoa powder (unsweetened preferred)
1½ cups chocolate chips
Tillamook Cookies & Cream Ice Cream

Using the paddle attachment, mix the butter, vanilla, salt and both sugars in a stand mixer on low speed for 2 minutes, then increase speed to medium and mix 4 more minutes, scraping down as needed. Returning to low speed, add the eggs one at a time and continue to scrape down as needed.
In a separate bowl, whisk together the remaining dry ingredients, then add to mixer bowl 1/3 at a time, allowing to incorporate at low speed. Remove the bowl from the mixer and stir in chocolate chips by hand.
Form 24 equal balls of the dough by hand and freeze for at least 20 minutes.
Preheat your oven to 350 degrees and bake 8 dough balls at a time on a Silpat lined sheet pan for 12-13 minutes. Excess dough portions can be stored in the freezer for up to 7 days (if cooking from frozen increase cooking time by 1-3 minutes).
After the cookies have cooled, working with clean, gloved hands, form a medium scoop of Cookies & Cream Ice Cream into a patty using the warmth of your hands. Place the formed scoop onto a cookie and repeat the process. Place a top cookie on each of the scoops and serve immediately.
- Tip: You can scoop and shape your ice cream in advance and hold in the freezer, just be sure to wrap tightly in plastic wrap to avoid crystal or off flavors.