I adjusted my Two-Chocolate Chunk Cookie recipe for this fun summertime dessert.
1 1/2cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 stick unsalted butter, cold and cut into 8 pieces
1/2 cup sugar
3/4 cup packed dark brown sugar
2 tsp vanilla extract
1 large egg, lightly beaten
6 oz semisweet chocolate chips
6 oz semisweet chocolate chunks
1/2 cup mini marshmallows
1/3 cup sliced or slivered almonds
container of good quality vanilla ice cream (or your favorite flavor)
Sift together flour, baking soda, and salt into a bowl and set aside.
Use a mixer to cream the butter and sugars on low speed until smooth. Add vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat.
On low speed, add the flour mixture, a little at a time. Beat until just incorporated. Gently fold in chocolate chips and chunks, marshmallows and almonds with a spoon or spatula
Let the dough chill for at least two hours.
Preheat oven to 350. Line two baking sheets with parchment paper. Use a cookie scoop to drop 2" portions of dough 2" apart.
Bake 9-11 minutes or until golden brown. Cool on a wire rack.
Soften ice cream until it is the consistency of soft-serve. Place 1/2 cup of ice cream into a ziploc bag, snip the corner and pipe into center of one cookie. Place second cookie on top and squeeze so that ice cream reaches the edges. Wrap sandwich in foil and freeze immediately. Keep in freezer for 24 hours before serving.
Optional: after one hour, remove from freezer, unwrap and roll sides in mini chocolate chips, chopped nuts or chocolate sprinkles.