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On their own, these Fudgy Toffee Pecan Cookies are soft and brownielike. Add chocolate ice cream and they become a chocolate-lover’s dream. If you’re feeling adventurous, try Mexican Chocolate Ice Cream, or play it safe with vanilla.
Special equipment: A 3-tablespoon ice cream scoop such as this one makes quick work of assembling these sandwiches. If you don’t have one, you can use a larger or smaller scoop or a spoon, but watch for fast-melting ice cream and don’t overstuff the sandwiches.
Game plan: Using this recipe as your guide, dabble with other colors, textures, and flavors. Use different ice creams, drizzle the edible pucks with caramel or ganache, roll the edges in toasted nuts, coconut, or toffee, or slather the ice cream sandwiches with marshmallow or Nutella. Make minisandwiches for one-bite party treats. If you have leftovers, store them in the freezer in an airtight container for up to 1 week.
The cookie dough can be made 24 hours in advance and stored in the fridge. It can also be stored in a resealable plastic bag in the freezer for up to 2 months. In either case, allow the dough to come to room temperature before baking.
This recipe was featured as part of our Make Your Own Ice Cream Treats project.
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