Chocolate English Toffee Cookie Ice Cream Sandwiches

Chocolate English Toffee Cookie Ice Cream Sandwiches

In the United States a cookie described as a thin, sweet, usually small cake.

In England and Australia their called biscuits and in Spain and Mexico their called galletas.

The name cookie is derived from the Dutch word koekje, meaning “small or little cake.”

According to culinary historians, the first historic record of cookies was their use as test cakes. A small amount of cake batter was baked to test the oven’s temperature.

The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. They were one of the first countries to cultivate sugar.

Immigrants from England, Scotland, and Norway brought their style of cookies to America.

The simple butter cookies made in the US strongly resemble the English teacakes and Scottish shortbread.

The cookies in this recipe are loaded with chunks of chocolate and toffee bits then sandwiched with vanilla ice cream.

Chocolate English Toffee Cookie Ice Cream Sandwiches

Ice cream nestled between two chewy deliciously yummy cookies is hard to beat.

These cookies are deliciously chewy on the outside but ridiculously soft on the inside.

Read More About Making The Perfect Cookie – Baking Cookies Everyone Will Enjoy.

Chocolate English Toffee Cookie Ice Cream Sandwiches

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup butter, room temperature

1 cup brown sugar

1/2 cup sugar

1 tsp vanilla extract

2 Eggs

1 1/3 cups or 8oz bag Heath bar toffee bits

Preheat oven to 350° degrees.

Line a baking sheet pan with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add egg and vanilla extract.

Add flour mixture to egg mixture and combined together. Stir in bag of toffee bites until evenly distributed.

Drop by rounded tablespoonfuls or using a cookie scoop (.50 ounce) 2-inches apart onto cookie sheet. Repeat until all dough is used.

Cook’s Notes

If your cookies don’t drop from the cookie scoop easily, the likely reason is because the butter was too soft. Cover your raw cookie dough with plastic wrap and chill in the refrigerator for about an hour then try again.

As a Side Note: The Heath bar is an American candy bar made of English-style toffee covered with chocolate. It was marketed by L.S. Heath beginning in 1928, and since 1996 by Hershey.

Bake for 9-11 minutes, or until lightly browned. Cool slightly, remove from cookie sheet to wire rack. Cool completely.

Assembling Ice Cream Sandwiches

For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies).

Eat immediately, or wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until ready to eat.

Try this deliciously yummy sandwiched cookie – Coconut Pecan Sugar Cookies.

Or these grain-free gluten-free desserts – Love Dessert Again With These Grain-Free Gluten-Free Sweets.

More Deliciously Yummy Recipes

Leave a Reply