This past weekend we had a few friends over to our house for a casual gathering, I got a bunch of ingredients for us to make our own pizzas and we hung out around the kitchen island, making our own pizzas and drinking beers and catching up. For dessert, I wanted to keep with the casual tone and was brainstorming unfussy ideas for sweet treats. I’m participating in a little recipe challenge with Salt for Life, and a sweet and salty dessert is always up my alley. So I decided to experiment with a salted caramel chocolate chip cookies (blogger secret: I almost always start any cookie experiments with the Nestle Tollhouse cookie recipe and add and subtract ingredients from there — it’s a good way to test your own combinations at home!), and make them into “ice cream” sandwiches. To save on a few calories, I lightened things up (as light as a sandwich made of two cookies can be) by using a hard frozen yogurt. Vanilla bean and black raspberry were a success, the chocolate never quite refroze after assembling, so if you try this at home experiment with different frozen yogurt fillings to see which hold up the best in the freezer for the best result. Another trick if you try this at home, wrap them up in plastic wrap individually to keep the ice cream in while it’s firming up in the freezer. Enjoy the full recipe below, and be sure to vote for my recipes on Salt For Life’s Instagram page with a “like”!
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons Salt for Life
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup of chocolate chips
- 1 cup of caramel chips
- Your choice of hard frozen yogurt flavors
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt.
- Beat in butter, granulated sugar, brown sugar and vanilla extract with an electric mixer
- Add in eggs, and combine.
- Fold in chocolate and caramel chips.
- Roll about 1.5 to 2 tbsp of dough in your hands and drop on an ungreased cookie sheet.
- Bake for 11-12 minutes. Let cool on a wire rack completely.
- Once cookies are cooled, scoop ice cream in between a set of two similar sized cookies.
- Work quickly to avoid melting, and wrap individually in plastic wrap.
- Freeze for at least two hours before serving.
This post was sponsored by Salt for Life. Salt for Life has 75% less sodium than ordinary table salt, with the same great taste and is available locally at Market Basket, select Wal-Mart stores, and online.
Please note: all opinions, images and recipes are my own.
SHOP THE POST