White Chocolate Macadamia Nut Ice Cream Cookie Sandwiches
Delicious white chocolate macadamia nut cookies filled with ice cream and drizzled with caramel.
Servings 14 servings
Ingredients
For Ice Cream Sandwich Cookies:
- 2 ¼ cups all purpose flour (gluten free suggestion above)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla paste or extract
- 2 large eggs
- ⅔ cups rolled oats
- 1 cup macadamia nuts, roughly chopped
- 10 ounces good quality white chocolate chips
- Caramel Sauce (use store bought or make my recipe linked above)
- Your favorite vanilla ice cream for filling (I love haagen Daaz)
Instructions
- Preheat oven to 375 degrees and place rack in center of oven. If making your own salted caramel make while oven preheats.
- Place flour, salt, and baking soda in a large bowl and set aside. Cream butter and sugars in mixer.
- Add eggs and vanilla paste or extract, mix until combined.
- Slowly add flour mixture, till well combinedAdd whole oats, mix well. Add chocolate chips and nuts, fold in by hand.
- Place dough by large spoonfuls onto parchment covered cookie sheet and bake for 9-11 minutes. Allow cookies to completely cool. When cookies have cooled, warm up caramel sauce. Turn cookies over and drizzle with salted caramel. Place cookies (on the cookie sheet) into freezer for an hour.
Assembling your sandwiches!
- Ten minutes before filling cookies, take ice cream out of the freezer and allow to soften a bit. Top one cookie with ice cream. Place another cookie on top and gently press. You want the cookies separated by at least an inch of ice cream. Wrap individual sandwiches in wax paper and place in gallon size zip lock bags. You should be able to get 6-8 cookies into a gallon size zip lock.Place in freezer immediately. Serve after ice cream sets up again!