Say hello to spring and warmer weather with these M&M® Ice Cream Sandwich Cookies.
I am all about cute desserts. More importantly, I am all about cute springtime desserts. You know, the kind that are made with or adorned with all that colorful Easter candy. When it comes to fun food, sign me up! I am all in. Spring has sprung here in New Jersey, and guess what? It rained all day yesterday! Thanks Mother Nature.
Despite the weather, or mother nature’s twisted mind, I whipped up a batch of M&M® Ice Cream Sandwich Cookies to celebrate Spring. Ice cream weather is upon us. Soon, we will all be basking in the sun, playing outside with the kids or working in our gardens.
I am a sucker for a good sugar cookie. In fact, I will take a sugar cookie over a chocolate cookie any day! Yep, I love them that much. My go-to sugar cookie recipe is adapted from Mary Meade’s Country Cookbook. This simple drop sugar cookie recipe can be easily doubled too.
Here is the thing about ice cream sandwich cookies – they are easy to make and so versatile. Taylor them to your taste by adding your favorite mix-ins to the batter and ice cream to the center. I love the pastel colors that represent spring. So pretty. I mixed some spring M&Ms® into the batter.
I am kind of a plain jane when it comes to ice cream. Vanilla is my favorite. I added a big old scoop of vanilla to the center of these cookies so it wouldn’t take away from the flavor of the cookies or the M&Ms®.
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 2½ cups sifted flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup Spring M&M® Candy (or regular M&Ms®)
- Vanilla ice cream or favorite ice cream flavor
- Preheat oven to 400 degrees.
- Sift together dry ingredients.
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.
- Add dry ingredients and vanilla to the batter.
- Mix in M&M® by hand.
- Drop using a large cookie scoop (2 tablespoon size) on a parchment lined baking sheet.
- Bake 10-12 minutes. Allow to cool completely.
- Fill center of half of the cookies with one scoop of ice cream. Top with the other half of the cookies.
- Freeze immediately for at least one hour.
- Makes 8 large ice cream cookies