Toffee Chocolate Chip Cookie Ice Cream Sandwiches are fun, easy and make a festive treat for any occasion.
When one of my fellow Food Bloggers told me about the Good Cookie event I knew I had to participate. And the first person I contacted was one of my high school besties.
Ria’s daughter, Zoe, gained her angel wings a few days after her 16th birthday after a valiant battle with Ewing’s Sarcoma. I thought Zoe’s little brother, now a college freshman, could use a care package of cookies. Ria told me that he loved chewy chocolate chip or toffee chip cookies.
On my son’s “day on” for Martin Luther King Jr. Day, he helped me to make the cookies: toffee and chocolate chip cookies in heart shapes. Well, they were heart shapes after a little trimming.
I made some Penuche frosting and added more toffee chips to that then sandwiched the cookies together.
Unfortunately, I used all of the frosting I made with the last of my Dixie Crystals powdered sugar, but there were still a few cookies left for my helper.
The remainder became ice cream cookie sandwiches with some festive Valentine’s Day sprinkles.
Good Cookie Food Bloggers’ Valentine’s Event
Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now.
Cancer doesn’t care that there is an ongoing worldwide pandemic at the moment, children are still being diagnosed with cancer. Which is why we are raising funds to support ongoing pediatric cancer research!
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000 because three amazing companies, OXO, Mediavine and Dixie Crystals, have each pledged to match our donations raised through this campaign up to $3000!
That means when we raise $1, it turns into $4!
Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!Heart Shaped Chocolate Cake from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie
Lemon Poppyseed Heart Shaped Sandwich Cookies from Lisa of Garlic & Zest
Valentine’s Day Almond Flour Brownies from Kaitlin of I Can Cook That
Peanut Butter Chocolate Cake from Trang of Wild Wild Whisk
Toffee Chocolate Chip Ice Cream Cookies
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 ounces toffee bits
- 4 ounces semi sweet chocolate chips
- 1 quart ice cream, any flavor
- sprinkles, chopped nuts, leftover toffee bits (optional)
- Heat oven to 350°F. Line baking sheets with parchment paper or silicon baking mat
- In a medium bowl whisk together flour, baking soda and salt set aside.
- In a large mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs one at a time, beating well after each addition.
- Gradually add flour mixture, beating until well blended. Stir in toffee bits and chocolate chips
- Drop by rounded teaspoons onto prepared cookie sheet.
- Bake 9 to 11 minutes or until lightly browned. Move cookies to cooling rack to cool completely.
- Let ice cream soften slightly before making sandwiches: – turn one half of the cookies upside down – spread with ice cream – top with another cookie – roll cookie edge in sprinkles, nuts, toffee, etc. if desired. – eat immediately or wrap in plastic to freeze for later.
Variation: Toffee Crunch Sandwich CookiesPrepare one batch Penuche Frosting. Mix in 4 ounces of toffee chips. Swap for the ice cream above.
Sound fabulous? Share it!
Until next time, happy eating!