you will definitely be reaching for another one of these on a hot day!
Ingredients
1/2 cup butter or vegan butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tsp vanilla extract
2 tbsp non-dairy milk
1 and 1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
vanilla ice cream of choice
mini chocolate chips and sprinkles
tbh, for finishing
1/2 cup granulated sugar
1/4 cup light brown sugar
2 tsp vanilla extract
2 tbsp non-dairy milk
1 and 1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp baking soda
vanilla ice cream of choice
mini chocolate chips and sprinkles
tbh, for finishing
Directions
- Preheat oven to 350F and line a baking sheet with parchment
paper. - In a large bowl with a hand mixer, beat the butter, granulated
sugar, and brown sugar for 2 minutes, until creamed together. - Add in the vanilla and milk and mix for another minute.
- Add the flour, salt, and baking soda and using a wooden spoon,
combined until the mixture is crumbly. Use your hands to fully bring
the dough together to form a ball of dough. - Using a medium sized cookie scoop, scoop out 2.5 tablespoons of
dough and roll into balls. - Give about 3 inches of space between each dough ball and gently
press the cookie dough down to about a 1/2 inch thick. - Bake for 10-12 minutes until just starting to turn golden on the
edges and let cool completely. - Once the cookies are cooled, scoop a large scoop of vegan vanilla
ice cream to the bottom side of half of the cookies. - Then, add a generous layer of TBH on top of the ice cream to begin
to freeze just slightly. Place the other half of cookies on top of the
TBH and roll the edges in mini chocolate chips and sprinkles. - Enjoy right away or place in the freezer until you're ready to eat!
Watch the step-by-step video!
