Grasshopper Sandwiches
Source of Recipe
“Ice Cream Treats” by Charity Ferreira
List of Ingredients
Mint-Chip Cookies
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup miniature chocolate chips
1 1/2 quarts mint-chip ice cream Recipe
Preheat oven to 350 degrees. In a bowl, with an electric mixer on medium-high speed (use paddle attachment if using standing mixer), beat butter, powdered sugar, peppermint extract and vanilla until smooth.
Beat in egg, scraping down sides of bowl as necessary. In a small bowl, mix flour, baking powder and salt; stir or beat into butter mixture. Stir in chocolate chips.
With lightly floured hands, shape dough into balls slightly larger than 1 inch in diameter; flatten each ball between your palms into a round about 2 1/2 inches wide. Place 1 inch apart on parchment paper-lined baking sheets. (If the dough is too sticky to work with, refrigerate it for about 15 minutes or until it is firm enough to handle.) Bake until cookies feel firm to touch and are just beginning to turn golden on the edges, 12 to 15 minutes. Cool completely.
To assemble, soften ice cream slightly. Place a large scoop of ice cream (about 1/3 cup) on flat (bottom) side of 1 cookie; top with another cookie, bottom-side down.
Press gently to compress the ice cream and bring it out to the edges of the cookies. Repeat process to fill remaining cookies with ice cream.
Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze for up to 1 week.
Makes about 12 sandwiches.
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