Make these ice cream sandwich cookies and beat the heat in the most delicious way. Once frozen, simply wrap each sandwich tightly with plastic wrap and place in a freezer bag.
1 cup butter, softened
1 cup sugar
3/4 cup dark brown sugar
1 teaspoon vanilla
1 teaspoon kosher salt
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chocolate chips
11/2 cups broken chocolate-covered pretzels
1/2 gallon of your favorite ice cream
Cream butter and sugar. Add eggs, salt, and vanilla and stir until it’s smooth. Add flour, baking powder, baking soda, chocolate chips, and pretzels. Fold until just combined. Refrigerate dough at least 4 hours, but overnight is best.
Preheat the oven to 350 degrees. Remove cookie dough from the refrigerator about 30 minutes before baking. Scoop cookies using a 1/2 ounce cookie scoop, or spoon into even amounts and bake for 11 to 13 minutes. Allow to cool slightly on the pan before transferring to a cooling rack.
Use an ice cream scoop to sandwich a 1-ounce portion of softened ice cream between two cookies.