‘Tis the season for all things peppermint and I am HERE FOR IT! If you’re a kid at heart like me, you know that it’s never too cold for ice cream, so these homemade peppermint Christmas cookie ice cream sandwiches are the perfect way to celebrate the season. Made with homemade chocolate peppermint sugar cookies cut into scalloped circles, you can use ANY ice cream flavor for the filling and roll the finished ice cream sandwiches in crushed peppermint. Try them with traditional vanilla or cookies & cream ice cream for delicious combos!
These super simple chocolate peppermint sugar cookies are tasty on their own, but let’s face it – they’re better with ice cream. For best results, you’ll need to refrigerate the cut dough before baking to prevent spreading. This way, they’ll keep their shape and create a solid base for your ice cream sandwiches.
As for the ice cream sandwiches, it’ll be easiest to make your sandwiches with soft ice cream, so let it it sit out for a few minutes before scooping. Otherwise, you might have a mess on your hands. That’s part of the fun though, right?!
Chocolate Peppermint Christmas Cookie Ice Cream Sandwiches Recipe:
- 1/2 cup butter, room temperature
- 1 tbsp vegetable or canola oil
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 tsp salt
- 1 egg, room temperature
- 1/4 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 1 1/3 cup all-purpose flour
- Ice cream, desired flavor
- Peppermint candies, crushed
In your mixing bowl fitted with a paddle attachment, beat the butter, sugar, oil, vanilla and salt just until smooth. Do not cream ingredients. Add the egg and mix until just smooth.
Mix in the cornstarch, cocoa powder and flour at once. Mix on low speed to combine. Scrape the bowl and continue to mix until the dough is still sticky but holds itself together in one lump.
Prepare a baking sheet with parchment or a silicone baking mat. Roll out the dough on a piece of parchment or wax paper until about 1/4 inch thick. Cut shapes out of the dough and place on the lined cookie sheet.
Refrigerate the cut out cookie dough for 30 minutes.
Preheat the oven to 375 degrees F. Once heated, bake the cookies for about 10 minutes until the edges are firm. Let cool completely before sandwiching.
Carefully sandwich cooled cookies with your desired ice cream. Roll the edges in crushed peppermint for added flavor and crunch. Serve and eat immediately.
Serve these chocolate peppermint Christmas cookie ice cream sandwiches for a holiday treat, or you could try leaving a few extra cookies for Santa this year!