Description
Creamy peppermint ice cream sandwiched between chocolate brownie cookies, these sammies are a holiday wish come true!
Ingredients
Scale
- 3⁄4 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- 1⁄4 tsp kosher salt
- 2 eggs
- 1⁄2 cup unsalted butter
- 7 oz semi-sweet or dark chocolate chips
- 1⁄2 cup granulated sugar
- 1⁄2 cup light brown sugar, firmly packed
- 1 tsp vanilla extract
- 7 oz white chocolate chips or candy melts
- Candy Canes
- 1 Sqround (48oz) Alden’s Organic Peppermint Twist
Instructions
- Preheat the oven to 350° F and line two baking sheets with parchment paper, then set aside.
- In a medium bowl, combine the flour, baking powder, salt and cocoa powder.
- In a separate medium bowl, combine the butter, granulated sugar, and brown sugar and microwave for 30 seconds, or just enough to melt the butter. Then, mix using a whisk or spatula.
- Melt the semi-sweet chocolate in the microwave in 30 second increments, stirring in between, then allow to cool for 5 minutes.
- Add the eggs and vanilla to the butter and sugar mixture, then whisk to combine.
- Fold in the melted chocolate to the wet mixture with a spatula until combined.
- Combine the dry mixture and the wet mixture, fold in with a spatula.
- Using a cookie scoop, place six to eight round brownies on each baking sheet. Bake for 11-12 minutes, then remove and let cool completely.
- Melt the white chocolate chips in a microwaveable bowl in 30 second increments, stirring in between until fully melted.
- Place candy canes in a sealed plastic bag and crush using a rolling pin.
- Dip the cooled brownies in the white chocolate and place on a cookie rack with parchment paper, then immediately sprinkle peppermint candy on top of the wet white chocolate. Allow to dry.
- Place a scoop of Alden’s Organic Peppermint Twist ice cream in between two brownies.
- Enjoy!