Yesterday was National Chocolate Chip Day so I decided to do a spin on the classic chocolate chip cookie with a updated version of this recipe. Two cups of crushed potato chips and a pint of ice cream later I had homemade ice cream sandwiches that combined salty sweet and crunch gooey goodness all into one. I let the cookies set for about 20 minutes before turning them into ice cream sandwiches and when they were still slightly warm they were incredible! But since I had no business eating a dozen ice cream sandwiches at that moment I wrapped them individually in plastic wrap and stuck them in the freezer. I suggest letting them thaw for a few minutes before eating them if you freeze them but either way this is an easy update to an old classic. Enjoy!
- 3/4 cup butter, softener
- 1 cup dark brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon maple syrup
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups potato chips, crushed
- 2 cups chocolate chips
- Heat oven to 350 degrees and line a baking sheet with wax paper.
- Beat butter, brown and white sugar with electric mixer until fluffy.
- Add in eggs and maple syrup and beat on medium speed.
- Reduce speed to low and beat in flour, salt and baking soda.
- Hand stir in potato chips and chocolate chips.
- Drop cookies into tablespoons balls 3 inches apart on ungreased cookie sheet.
- Bake for 10-14 minutes until brown.
- Let cool on baking sheet and then scoop ice cream into two cookies to form sandwich.
- Enjoy or wrap in plastic and freeze until ready to eat.
- Remove from freezer and let thaw at room temperature for 5 minutes before eating.