Monster Cookie Ice Cream Sandwiches

Bring the classic flavour of popular monster cookies into this cool summer treat. ...MORE + LESS -

Ingredients

1 pouch Betty Crocker* Oatmeal Cookie Mix

1/2 cup (125 mL) butter, softened

1 tbsp (15 mL) water

1 egg

1/2 cup (125 mL) raisins

3 cups (750 mL) vanilla ice cream

1/4 cup (50 mL) candy-coated milk chocolate candies

1/4 cup (50 mL) semisweet chocolate chips

3 tbsp (45 mL) creamy peanut butter

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1

In medium bowl, stir together ice cream, chocolate candies, chocolate chips and peanut butter. Freeze until firm, about 1 hour.
2

Meanwhile, heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, combine cookie mix, butter, water and egg; stir just until combined. Stir in raisins.
3

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
4

Bake 11 to 13 minutes or until light golden brown. Cool 1 minute on cookie sheets. Transfer cookies to cooling racks; cool completely, about 30 minutes.
5

Onto bottom side of half of the cooled cookies, place scant scoop of ice cream mixture. Top with another cookie, bottom side down. Place sandwich cookies on cookie sheet. Freeze until firm, about 1 hour, before serving.

Tip: Transfer cooled cookies to freezer before topping with ice cream for easier assembly of the ice cream sandwiches; when the cookies are hard and cold, they’re easier to work with.
Tip: Roll edges of sandwich cookies into more chocolate candies or chocolate chips, if desired.