Kids will enjoy a variety of summer cookie sandwich desserts. Classic options include Chocolate Chip and Strawberry Shortcake Cookie Sandwiches. For a twist, try Mint Chocolate Chip and Peanut Butter Cup versions. S’mores and Brownie Ice Cream Sandwiches satisfy sweet cravings, while Lemon Cream and Blueberry Cheesecake options bring fruity freshness. Unique flavors like Matcha White Chocolate add a fun twist. These delightful treats are perfect for warm weather fun and creativity in the kitchen. More delicious ideas await!

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Classic Chocolate Chip Cookie Sandwiches are a delightful treat that’s perfect for kids and adults alike! These sweet sandwich cookies feature two soft, chewy chocolate chip cookies filled with a creamy frosting or ice cream in the middle.

Ideal for summer gatherings, birthday parties, or just a fun afternoon activity, these cookie sandwiches can be made in approximately 30 minutes (plus chilling time if using frosting). Your little ones will love helping in the kitchen and, of course, savoring these delicious treats afterward!

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips until evenly distributed throughout the cookie dough.
Scoop Cookie Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto ungreased baking sheets, leaving space between each because they will spread while baking.
Bake: Bake in the preheated oven for 9-11 minutes or until the edges are golden brown but the centers are still soft.
Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Assemble: Once the cookies are cool, spread your favorite frosting or scoop ice cream onto the flat side of one cookie and top it with another cookie to create a sandwich.

Variations and Tips:

Frosting Fillings: Try using flavored frosting, such as vanilla buttercream, chocolate ganache, or even whipped cream cheese frosting for added flavor.
Ice Cream Sandwiches: Replace frosting with your favorite ice cream flavor and freeze the assembled sandwiches for a cool treat.
Add-ins: Feel free to add nuts, dried fruits, or different types of chocolate chips (white, dark, or peanut butter) to customize your cookies.
Decorating: Roll the edges of your filled cookies in sprinkles or mini chocolate chips for a fun presentation.
Storage: Keep leftovers in an airtight container at room temperature for up to one week, or freeze for up to three months. Just be sure to separate layers with parchment paper to avoid sticking.

Enjoy making and sharing these delightful Classic Chocolate Chip Cookie Sandwiches with your family and friends!

Peanut Butter Cup Sandwiches

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Peanut Butter Cup Sandwiches are a delightful and indulgent treat perfect for kids during the summer months. These sweet, creamy cookie sandwiches feature a rich peanut butter filling and are a fun, hands-on dessert that kids can help make.

11 Summer Yoghurt Mousse Desserts for Lightness

Ideal for birthday parties, family gatherings, or any warm day, this recipe takes about 30 minutes to prepare and assemble, making it a quick and enjoyable dessert option.

Ingredients:

1 cup unsweetened peanut butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup mini peanut butter cups, chopped (optional)

Instructions:

Make the Peanut Butter Filling: In a bowl, combine the peanut butter, confectioners’ sugar, and vanilla extract. Mix until smooth and creamy. Set aside.
Prepare the Cookie Dough: In a separate large bowl, cream the softened butter until light and fluffy. Gradually add in the flour, baking soda, and salt, mixing until a dough forms.
Shape the Cookies: Preheat the oven to 350°F (175°C). Roll the dough into small balls (about 1 inch in diameter) and place them onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Flatten each ball slightly.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
Assemble the Sandwiches: Once the cookies are cool, spread a generous tablespoon of the peanut butter filling on the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies.
Optional Chocolate Drizzle: Melt the chocolate chips in a microwave or double boiler. Drizzle the melted chocolate over the assembled cookie sandwiches or dip half of each sandwich in the chocolate for an extra indulgent touch.
Chill and Serve: Place the sandwiches in the refrigerator for about 30 minutes to set the filling and chocolate, if using. Enjoy your delicious Peanut Butter Cup Sandwiches!

Variations and Tips:

Flavor Swap: Substitute creamy almond or cashew butter for peanut butter to mix things up.
Add-ins: Include chopped nuts, candies, or other treats into the peanut butter filling for added texture.
Gluten-Free Option: Use gluten-free all-purpose flour to make this recipe suitable for gluten-sensitive individuals.
Storage: Store leftover cookie sandwiches in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Decorating Fun: Allow kids to help decorate their sandwiches with sprinkles or drizzle different types of chocolate for a fun twist!

Enjoy creating these scrumptious Peanut Butter Cup Sandwiches with your kids for a fun-filled cooking experience and a tasty treat!

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Strawberry Shortcake Cookie Sandwiches are a delightful twist on the classic strawberry shortcake, perfect for summer gatherings, picnics, or simply as a fun dessert for kids.

These sweet treats consist of two soft, cake-like cookies filled with creamy whipped cream and fresh strawberry slices. They bring a burst of flavor and a rejuvenating feel that children and adults alike will love. With a preparation time of about 30 minutes, they’re quick to whip up and can be enjoyed immediately or stored for later.

Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for whipped cream)

Cooking Steps:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
While the cookies cool, prepare the whipped cream by using an electric mixer to beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cookies are cool, spread a thick layer of whipped cream onto the flat side of one cookie, add a few strawberry slices, and top with another cookie, flat side down.
Repeat until all cookies are filled. Serve immediately or refrigerate for a short time to allow the flavors to meld.

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Variations & Tips:

Swap strawberries for other fruits like blueberries, raspberries, or peaches for a different flavor profile.
For added flair, drizzle some chocolate sauce or sprinkle crushed nuts on the whipped cream filling.
To make it easier for kids to eat, consider using mini cookies instead of standard-sized ones for fun bite-sized versions.
If you prefer a less sweet option, reduce the amount of sugar in the whipped cream and choose unsweetened strawberries.
Feel free to add a sprinkle of lemon zest to the whipped cream for a zesty kick.

Enjoy making these fun and tasty Strawberry Shortcake Cookie Sandwiches with your kids this summer!

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S’mores Cookie Sandwiches are a delightful twist on the classic campfire treat, combining soft cookies with gooey marshmallows and rich chocolate between them.

This fun and delicious dessert is perfect for kids and families, making it an ideal choice for summer gatherings, backyard cookouts, or even indoor baking days. The total preparation and baking time is approximately 30-40 minutes, making this treat a quick and enjoyable way to satisfy your sweet tooth!

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup mini marshmallows
1 cup crushed graham crackers

Cooking Steps:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the chocolate chips and crushed graham crackers.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft.
Remove the cookies from the oven and immediately press a few mini marshmallows onto the center of half the cookies. Top each with another cookie to create a sandwich.
Return the cookie sandwiches to the oven for an additional 2-3 minutes, until the marshmallows are melted and gooey.
Allow to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Variations & Tips:

For an extra chocolatey twist, use chocolate cookie dough instead of traditional cookie dough.
Add a drizzle of melted chocolate over the top of the completed sandwiches for an indulgent finish.
Experiment with flavored marshmallows, such as toasted coconut or berry, for a unique taste.
If you’re feeling adventurous, you can grill the sandwiches for a more rustic s’mores flavor. Just wrap them in foil and place on the grill for a few minutes until heated through and toasted.
Store any leftover sandwiches in an airtight container at room temperature for up to 2 days.

15 Summer Desserts Chocolate | Melt-Proof Recipes

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Lemon Cream Cookie Sandwiches are a delightful summer treat that kids and adults alike will enjoy! These vibrant and zesty cookie sandwiches feature two soft, lemon-flavored cookies with a luscious cream filling in between, making them perfect for parties, picnics, or just a fun afternoon snack.

With a preparation time of about 30 minutes and an additional 1 hour for chilling, these cookies are an excellent way to bring a little sunshine into your day.

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons lemon juice
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup powdered sugar
4 ounces cream cheese, softened
1 teaspoon vanilla extract

Cooking Steps:

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, lemon zest, and lemon juice until well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow them to cool completely on a wire rack.
While the cookies are cooling, prepare the cream filling. In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cookies are completely cool, spread a generous amount of cream filling on the bottom of one cookie and sandwich it with another cookie. Press gently to secure.
Repeat the process until all cookies are filled.

Variations and Tips:

For a fun twist, consider adding a few drops of food coloring to the cream filling to make it more vibrant.
Feel free to substitute lime or orange juice/zest for a different citrus flavor.
To keep the cookies fresh, store them in an airtight container in the refrigerator for up to a week.
You can also roll the edges of the cream-filled cookies in sprinkles or crushed graham crackers for an extra touch of sweetness and texture.

Enjoy these delicious Lemon Cream Cookie Sandwiches as a rejuvenating summer dessert that will bring smiles to your kids’ faces!

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Oatmeal Raisin Cookie Sandwiches are a delightful twist on a classic treat, perfect for kids and adults alike. These wholesome cookies are filled with creamy goodness, making them not just a dessert but a fun activity for children to help with. They are ideal for summer picnics, birthday parties, or simply as a sweet snack at home.

The preparation time is approximately 30 minutes, with an additional time of 10-12 minutes for baking.

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups rolled oats
1 cup raisins
1 cup cream cheese or vanilla frosting (for filling)

Cooking Steps:

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the rolled oats and raisins until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, spread a generous amount of cream cheese or vanilla frosting onto the bottom side of one cookie, then place another cookie on top to create a sandwich.
Repeat until all cookies are paired and filled.

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Variations and Tips:

Spice It Up: Feel free to add chopped nuts like walnuts or pecans for extra crunch, or swap out the raisins for chocolate chips or dried cranberries for a twist on flavor.
Healthy Substitute: For a healthier option, consider using whole grain oats and reducing the sugar by half. You can also replace the butter with coconut oil or applesauce.
Storage: Keep your cookie sandwiches in an airtight container at room temperature for a few days or refrigerate them for longer freshness.
Fun Shapes: Use cookie cutters to create fun shapes for the cookies before baking, making them even more appealing to kids!

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Funfetti Cookie Sandwiches are a delightful twist on classic cookie sandwiches, perfect for summer parties, birthdays, or anytime you want to celebrate with a touch of sweetness. Bright, colorful, and bursting with fun, these cookies are ideal for kids and adults alike.

With a preparation time of about 30 minutes and a baking time of 10-12 minutes, you can whip up a batch of these cheerful treats in no time!

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rainbow sprinkles
1 cup vanilla frosting (store-bought or homemade)

Instructions:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Gently fold in the rainbow sprinkles, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, leaving enough space between them for spreading.
Bake for 10-12 minutes, until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, spread a generous amount of vanilla frosting on the flat side of one cookie and top with another cookie, pressing gently to create a sandwich. Repeat with the remaining cookies.

Variations and Tips:

For a chocolate twist, substitute half of the all-purpose flour with cocoa powder to make chocolate funfetti cookies.
Experiment with different flavored frostings, like strawberry or chocolate, for unique flavor combinations.
To keep the cookies soft and chewy, avoid overbaking them; the centers should look slightly underbaked when you take them out.
If you want the cookies to have an extra crunch, consider adding crushed nuts or adding more sprinkles on top of the frosting before closing the sandwich. Enjoy your colorful summer desserts!

11 Frozen Yogurt Summer Desserts for Brunch

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Mint Chocolate Chip Cookie Sandwiches are a delightful summer treat that combines the freshness of mint with the richness of chocolate in a fun and playful dessert.

These colorful and scrumptious cookies are perfect for kids’ parties, family gatherings, or as a sweet snack during warm afternoons. With a preparation time of about 30 minutes and an additional 15 minutes for baking, these sandwiches are easy to whip up and will steal the show on any dessert table.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon mint extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup white chocolate chips (optional)
Green food coloring (optional)

Cooking Steps:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and mint extract. If desired, add a few drops of green food coloring for a festive look.
Gradually mix in the dry flour mixture until just combined.
Fold in the chocolate chips and white chocolate chips (if using) until evenly distributed.
Using a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers might look slightly underbaked; they will firm up as they cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are cool, spread a generous amount of mint chocolate chip ice cream between two cookies to create a sandwich. Enjoy immediately or freeze for a firmer treat.

Variations and Tips:

Ice Cream Options: Experiment with other ice cream flavors like vanilla, chocolate, or cookies and cream for different twists.
Add Extras: You can mix in crushed peppermint candies or chocolate chunks for added flavor and texture.
Make It Fun: You can also make mini versions of these sandwiches by using a smaller cookie scoop.
Storage: Store any leftover cookie sandwiches in an airtight container in the freezer for a quick dessert anytime.

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Blueberry Cheesecake Cookie Sandwiches are a delightful summer treat that combines the rich, creamy flavor of cheesecake with the classic taste of cookies.

These dessert sandwiches are perfect for kids’ birthday parties, family gatherings, or just a fun afternoon snack. With a prep time of about 30 minutes and an additional chilling time of an hour, you’ll have a rejuvenating and indulgent dessert that’s sure to please everyone!

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon juice
Additional blueberries for garnish (optional)

Cooking Steps:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add in the eggs one at a time and mix well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the blueberries until evenly distributed throughout the cookie dough.
Drop tablespoon-sized rounds of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
As the cookies cool, prepare the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and lemon juice, mixing until creamy and well combined.
Once the cookies are cooled, spread a generous layer of the cheesecake filling on the flat side of one cookie and top it with another cookie to create a sandwich.
Repeat until all cookies are filled, and optionally, garnish with extra blueberries on top of the sandwiches.

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Variations and Tips:

For a twist, add a teaspoon of almond extract to the cheesecake filling for added flavor.
You can swap out the blueberries for strawberries or raspberries for different fruit flavor profiles.
To make it more fun, drizzle melted chocolate over the assembled cookie sandwiches before serving.
For a healthier version, use whole wheat flour and reduce the sugar in the cookie dough.
Store the sandwiches in an airtight container in the refrigerator for up to a week.

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Brownie Ice Cream Cookie Sandwiches are a deliciously indulgent treat, perfect for summer gatherings, birthday parties, or simply enjoying a sweet afternoon snack with the kids.

These sandwiches combine rich, fudgy brownies with creamy ice cream, creating a delightful contrast of textures and flavors that will satisfy any sweet tooth.

Preparation takes approximately 30 minutes, but you’ll want to allow extra time for chilling, making this dessert both fun and easy to prepare with your little chefs.

Ingredients:

1 box of brownie mix (plus ingredients as required, usually water, eggs, and oil)
2 cups of ice cream (your choice of flavor)
Chocolate chips (optional, for extra chocolatey goodness)
Whipped cream (optional, for serving)
Sprinkles or crushed nuts (optional, for garnish)

Cooking Steps Instructions:

Preheat the Oven: Start by preheating your oven to the temperature specified on the brownie mix box.
Prepare Brownie Batter: In a large bowl, mix the brownie mix with eggs, water, and oil according to the package instructions. If desired, fold in chocolate chips for extra flavor.
Bake Brownies: Grease a rectangular baking dish and pour in the brownie batter, spreading it evenly. Bake in the preheated oven as directed, usually about 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Cool Brownies: Allow the brownies to cool completely in the pan before removing them. You may want to chill them in the refrigerator for faster cooling.
Cut Brownies: Once cooled, cut the brownies into equal squares. Confirm that the size of each square can comfortably hold the ice cream in between.
Create Sandwiches: Take one brownie square and scoop a generous amount of ice cream on top. Place another brownie square on top to create a sandwich. Press down gently to avoid spilling the ice cream.
Freeze: Place the assembled brownie ice cream sandwiches on a baking sheet and freeze for at least one hour to firm them up.
Serve: Once firm, you can serve the sandwiches as they are or add a dollop of whipped cream and garnish with sprinkles or crushed nuts for extra flair.

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Variations & Tips:

Ice Cream Flavors: Experiment with different ice cream flavors like cookies and cream, strawberry, or mint chocolate chip to customize your sandwiches.
Toppings: Roll the edges of the sandwiches in mini chocolate chips, crushed cookies, or nuts for added texture and flavor.
Fudgy vs. Cake-like Brownies: Modify the texture of the brownies by adjusting the baking time slightly for fudgier or drier brownies based on your preference.
Serving Ideas: Serve these sandwiches with a side of chocolate or caramel sauce for extra decadence.
Make Ahead: You can prepare the brownies ahead of time, freeze your ice cream, and assemble the sandwiches just before serving to maintain freshness.

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Matcha White Chocolate Cookie Sandwiches are a delightful and visually appealing treat that combines the earthy flavors of matcha green tea with the sweetness of white chocolate.

These tasty cookies are perfect for kids and adults alike, making them an excellent choice for summer parties, picnics, or a special dessert after dinner.

With a preparation time of about 30 minutes and a bake time of 12 minutes, these charming cookie sandwiches come together quickly, allowing you to enjoy delicious homemade desserts in no time.

Ingredients:

1 cup all-purpose flour
2 teaspoons matcha green tea powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1/2 cup white chocolate chips
1/2 cup flavored cream cheese or buttercream for filling

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Beat in the vanilla extract and egg, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Fold in the white chocolate chips gently with a spatula.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, leaving space in between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up upon cooling.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, spread a generous amount of flavored cream cheese or buttercream on the flat side of half of the cookies. Top with the other half to create sandwiches.

Variations and Tips:

Flavored Filling: You can mix in some finely chopped nuts, sprinkles, or even a hint of almond extract into the filling for added flavor.
Storage: Store the cookie sandwiches in an airtight container in the refrigerator for up to 3 days to keep the filling fresh and creamy.
Decorative Touch: For a fun presentation, drizzle white chocolate over the assembled sandwiches or sprinkle with matcha powder before serving.
Baking Alternatives: For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend, making sure it contains xanthan gum for proper structure.