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Ultimate 4th of July Cookie Sandwich

OvenHolidaySpecial Occasion

Time: 8 hours 45 minutes

Yield: 10 servings

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About

A great 4th of July party has all the delicious grilled-up main courses and sides... but, the best ones, or shall we say the ultimate ones, don't skimp on dessert. Take your patriotic party to the next level with the Ultimate 4th of July Cookie Sandwich! Your guests will be filled with pure joy as they sink their teeth into the gooey, caramel-y chocolate chip oatmeal cookies that embrace some toffee-topped dulce de leche ice cream. Mmm, apple pie has nothing on these decadent bites of freedom! The Ultimate 4th of July Cookie Sandwich will be the firework grand finale your freedom food gathering needed!

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Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup sugar, plus more, to taste, for the dough balls
  • 1/3 cup dark brown sugar, packed
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups quick-cooking oats
  • 1/2 cup semisweet chocolate, finely chopped
  • 3 cups dulce de leche ice cream, softened, if necessary
  • 1/4 cup brickle toffee bits

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large bowl, use an electric hand mixer to cream the butter, 1/3 cup of the sugar, and the brown sugar together until light and fluffy.

Step 3 -Beat the egg and the vanilla into the butter mixture.

Step 4 -In another bowl, whisk the flour, the baking soda, the salt, and cinnamon together.

Step 5 -Gradually beat the flour mixture into the butter mixture.

Step 6 -Stir the oats and the chocolate into the cookie dough.

Step 7 -Shape the cookie dough into 20, 1 1/4-inch balls.

Step 8 -Place the dough balls 2 1/2-inches apart on ungreased baking sheets.

Step 9 -Flatten the dough balls slightly with the bottom of a glass dipped in the extra sugar, smoothing the edges if needed.

Step 10 -Bake the cookies until they are golden-brown, about 10-13 minutes.

Step 11 -Transfer the cookies to wire racks to cool completely.

Step 12 -Flipping half of the cookies over, place about 1/4 cup of the ice cream on the bottom of each cookie.

Step 13 -Sprinkle the ice cream with 1 teaspoon of the toffee bits.

Step 14 -Top the toffee bits with the cookie tops and gently press to flatten the ice cream.

Step 15 -Place the cookie sandwiches on a baking sheet and freeze until firm, at least 8 hours and up to overnight.

Step 16 -Serve.

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