Here's a modified version of a chocolate chip cookie ice cream sandwich. It's sort of like an open-face sandwich—with nuts and yummy chocolate drizzle.
What You Need
Original recipe yields 12 servings
12 chocolate chip cookies (2 inch)
1 cup vanilla ice cream, softened
1/2 cup PLANTERS Dry Roasted Peanuts, chopped
3 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Place 1 cookie in each of 12 paper-lined medium muffin cups.
Mix ice cream and peanuts. Spoon evenly over cookies; drizzle with melted chocolate.
Freeze 1 hour or until firm.
How to Drizzle Chocolate
Drizzling chocolate takes only a flick of the wrist. Place BAKER'S Semi-Sweet Baking Chocolate in a microwavable dish. Microwave on MEDIUM (50%) for 1 min., stirring after 30 seconds. Pour melted chocolate into a freezerweight resealable plastic bag; seal bag. Fold down top of bag tightly and snip a tiny (about 1/8-in.) piece off one of the bottom corners of bag. Holding the top of the bag firmly, drizzle chocolate through opening in desired pattern, such as the outline of a football.
Prepare and freeze in pan as directed. Remove from pan, wrap individually and store in freezer up to 2 weeks.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.