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–+ servings

Chocolate Toffee Ice Cream Sandwiches
Serves: 24
Total Time: 1 hour

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:

Directions

  • 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.