dessert
Total Time 1 hr
Serves 24
Chocolate Toffee Ice Cream Sandwiches
Soft and chocolatey, Cocoa PEBBLES™ Cookies are pretty excellent solo. We don't even have words to describe how superb they are covered in salted caramel ice cream and coated with toffee. YUM!
Ingredients
Cocoa PEBBLES™ Cookies:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ cup Cocoa PEBBLES™ cereal
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 ½ cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- ¾ teaspoon sea salt
Filling and Garnish:
- ¾ cup toffee bits
- ¾ cup Cocoa PEBBLES™ cereal
- 6 cups salted caramel ice cream
Instructions
- Preheat oven to 350°F.
- In a food processor, grind cereal into a fine powder. In a medium bowl, combine flour, cocoa powder, ground cereal, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. Chill dough for 1-2 hours.
- Divide dough and roll into 48 1-inch balls. Place on parchment-lined baking sheets, about 2 inches apart. Press down lightly with a glass and sprinkle with sea salt. Bake until cookies are set about 8-10 minutes. Transfer cookies to racks to cool completely.
- When ready to prepare the sandwiches, combine the toffee bits and ¾ cup cereal in a small bowl. Scoop ¼ cup of ice cream and spread on the underside of one side of the cookies. Top with another cookie and roll the edges in toffee-cereal mixture. Continue with remaining cookies, placing each completed ice cream sandwich in the freezer immediately. Freeze ice cream sandwiches for at least 2 hours until firm.