Ice cream is probably not the first thing on everyone’s mind after the blizzard this past weekend, but these were just too good to wait for warmer weather to share. Are you as big a fan as I am of those Keebler Fudge Stripe Cookies? I can’t remember the last time I had one, but as a kid, I loved placing my pinky through the center hole and biting around the cookie in circles until only crumbs remained. I don’t know what I liked better, the cookie itself, or the way I went about devouring it.
Making these from scratch couldn’t be easier. My technique could be a little better…some of my chocolate stripes are a bit crooked, but I guess that just adds to the homemade look. I used a simple sugar cookie recipe and cut out circles using a cookie cutter. Once the cookies baked and cooled, I spread a layer of chocolate on the bottom and then used a squirt bottle to form the chocolate stripes. I kept these cookies in the fridge for days before it occurred to me that they would make epic ice cream sandwiches. They were perfectly amazing on their own, but with ice cream sandwiched between them, these are totally over the top. I now have a stash in my freezer that is going to prove to be very dangerous, especially if I keep getting stuck in the house with this winter weather.
- 2 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 2 sticks unsalted butter, softened
- 1 1/2 cups confectioner's sugar
- 1 egg
- 2 tsp. baking powder
- 8 oz. semisweet chocolate
- Vanilla Ice Cream
- Preheat oven to 400 degrees F.
- In a small bowl, combine flour, salt and baking powder.
- In the bowl of a stand mixer, fitted with a paddle attachment, beat butter and sugar together on high speed for about 1 minute. Slowly add the dry ingredients and mix on low until fully combined.
- Roll dough out on a floured surface, until about 1/2" thick. Cut out 2 1/2 to 3-inch circle and then cut out a smaller circle in the middle of each round. Poke holes around cookie with a fork or toothpick.
- Bake cookies for 10-12 minutes, until just slightly browned.
- While cookies are cooling, melt chocolate in a glass bowl set over a pot of boiling water. Once cookies are completely cool, dip the bottom of each cookie in chocolate or use a knife to spread the chocolate onto the cookie. Allow the chocolate to set. Then flip the cookie over so that the non-chocolate side is facing up. Pour chocolate into a squirt bottle and squirt lines of chocolate across the top of the cookie. Allow chocolate to set and enjoy, or add vanilla ice cream to turn them into ice cream sandwiches! These cookies are best stored in the fridge for up to a week (or in the freezer for even longer, if ice cream is involved).