Sometimes too much of a good thing is just an even better thing. That’s definitely true in the case of these triple Oreo ice cream cookies. If you’re keeping score at home, that’s crushed up Oreos baked into the cookies, whole Oreos baked into those same cookies and a filling of Oreo ice cream. It’s a study in playful decadence and it’s just as good as it sounds.
The second best thing about these ice cream sandwiches (after the Oreo trifecta, of course) is the fact that they are semi-homemade. That means the cookies are baked from scratch, but the ice cream is mercifully store bought and sliced into perfect rounds straight from the carton. These little treats also package beautifully and are perfect for bringing along to your next dinner party—or just keeping in your freezer for a midnight snack.
Triple Oreo Ice Cream Sandwiches
Ingredients:
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 tsp vanilla extract
• 2 eggs
• 2 cups crushed Oreos, plus 12 whole Oreos
• 2 pints of your favorite Oreo or cookies and cream ice cream
1. Preheat the oven to 375° F.
2. Mix flour, baking soda and salt in a smal bowl.
3. Beat butter, sugar, brown sugar and vanilla extract in a mixer until light and creamy. Add the eggs one at a time and beat well after each.
4. Gradually add in the flour mixture until it’s fully combined.
5. Gently stir in the crushed Oreo cookies until just combined.
6. Grab a ping pong ball-sized scoop of cookie dough and wrap it around a whole Oreo cookie. Roll the dough around in your hand until the Oreo is fully encased, but be sure to keep track of the orientation of the Oreo.
7. Place your cookies on a baking sheet, making sure the encased Oreos are resting parallel to the baking sheet and bake for 9 to 11 minutes, until the cookies are just starting to brown.
8. Let cool for a few minutes on the baking sheet, then transfer to a wire rack and let cool completely.
9. Once all your cookies are baked and completely cooled, take a pint of ice cream out of the freezer. Leave it in the carton, and use a sharp serrated knife to slice it into 1″ rounds. Pop a round out of the carton and layer it between two cookies. Repeat until all the cookies and/or ice cream is used up.
10. Wrap the finished cookies in pieces of folded parchment paper tied with baking twine and store in the freezer until ready to serve.
Be warned that these ice cream sandwich creations are very much on the large side—which is great because they really make an entrance at the end of the meal. However, if you find them to be too big to eat in one sitting, you can easily cut them in half and store the extra in the freezer for later (read: one in the morning after an evening of binge watching The Man in the High Castle).
