Can I use regular butter instead of brown butter?

Yes, you absolutely can. Brown butter adds a deeper, nutty flavor, but regular unsalted butter works perfectly in this recipe. It keeps the texture of the cookies soft and chewy—exactly what you want for caramel chocolate chip cookie ice cream sandwiches.

How do I store these cookie sandwiches?

Once assembled, wrap each sandwich individually in parchment paper or plastic wrap. Place them in a sealed freezer bag or container. Store in the freezer for up to one week for the best taste and texture. This method keeps the cookies from drying out or absorbing freezer odors.

Can I use a hand mixer instead of a whisk?

Definitely. In fact, using a hand mixer makes creaming the butter and sugars quicker and more consistent. If you’re using browned butter, let it cool slightly before mixing so it blends smoothly without melting the sugar.

Can I make these sandwiches in advance?

Yes—and that’s one of the best parts! These caramel chocolate chip cookie ice cream sandwiches are perfect for making ahead. You can prepare the cookies and caramel up to three days in advance and assemble the sandwiches a day before serving. Just keep them wrapped and frozen until ready.

Caramel Chocolate Chip Cookie Ice Cream Sandwiches :Ultimate Treat– 5-Star Summer Treat

Name: Caramel Chocolate Chip Cookie Ice Cream Sandwiches
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 30 min
Yield: 8 sandwiches
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter (or browned); 3/4 cup granulated sugar; 3/4 cup brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups mini chocolate chips; 1 cup granulated sugar (for caramel); 6 tablespoons unsalted butter (for caramel); 1/2 cup heavy cream (for caramel); 1/2 teaspoon salt (for caramel); 1 quart vanilla ice cream

Description

Delicious caramel chocolate chip cookie ice cream sandwiches combining chewy cookies and creamy vanilla ice cream with homemade caramel sauce.

Ingredients

Scale

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter (or browned)

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups mini chocolate chips

1 cup granulated sugar (for caramel)

6 tablespoons unsalted butter (for caramel)

1/2 cup heavy cream (for caramel)

1/2 teaspoon salt (for caramel)

1 quart vanilla ice cream

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a bowl, whisk flour, baking soda, and salt. Set aside.

3. In another bowl, beat butter, sugars, and vanilla until creamy.

4. Add eggs one at a time, mixing well.

5. Stir in dry ingredients, then fold in chocolate chips.

6. Scoop dough onto sheets and bake for 10–12 minutes. Let cool completely.

7. For caramel: Heat sugar in saucepan over medium, stirring until amber.

8. Add butter, stir until melted. Slowly add cream, stir constantly.

9. Stir in salt. Cool slightly before using.

10. Soften ice cream slightly. Scoop onto one cookie, drizzle caramel, top with second cookie.

11. Wrap and freeze for 1 hour before serving.

Notes

Cookies stay soft when frozen thanks to brown sugar and mini chips.

Store wrapped sandwiches in freezer for up to one week.

Reheat caramel gently before using if it thickens too much.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: No-Bake Desserts
Method: Freezer + Bake
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 480
Sugar: 38g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 65mg