Butterscotch Ice Cream Sandwich
Prep
20 mins
Cook
0 mins
Servings
4
Difficulty
Easy
There's something magical about butterscotch ice cream sandwiches that takes me back to childhood summers. This recipe is wonderfully simple to make, requiring just twenty minutes of prep time and no baking whatsoever, making it perfect for when you want a special treat without spending hours in the kitchen. The brown sugar in these cookies provides essential minerals like potassium and magnesium that white sugar lacks, giving you a touch of nutrition alongside the indulgence. What I love most is how affordable this dessert is to put together with basic pantry ingredients you probably already have at home. Your friends will be amazed at how homemade this tastes.
Ella x
Ingredients
- 250 gall-purpose flour(for cookies)
- 3 gbaking soda
- 1 gsalt
- 150 gunsalted butter(softened)
- 200 gwhite granulated sugar(for cookies)
- 100 gbrown sugar(for ice cream)
- 400 gbutterscotch ice cream
- 2 egglarge eggs(for cookies)
- 250 mlmilk
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line a baking sheet with parchment paper for easy cleanup.
- 2
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Tip: Whisking helps to incorporate air and ensure even baking.
- 3
In a large bowl, use an electric mixer to cream together butter and sugars until light and fluffy, about 3 minutes.
Tip: Use room temperature butter for the best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Be patient and take your time when beating in eggs, as this helps to incorporate air and prevent scrambling.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Don't overmix, as this can lead to tough cookies.
- 6
Cover the dough and refrigerate for at least 30 minutes to allow the dough to firm up.
Tip: Chilling the dough helps the cookies to retain their shape and bake up with a nice texture.
- 7
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Tip: Use a cookie scoop or spoon to portion out the dough for uniform cookies.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies as they bake, as overbaking can lead to dryness.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Letting the cookies cool on the baking sheet helps them to retain their shape and prevents breakage.
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