Learn the secret to making the best ice cream sandwich cookies ever! Crunchy on the outside, chewy on the inside, and the perfect thickness to hold a huge scoop of ice cream. 

Learn the secret to making the best ice cream sandwich cookies ever! Crunchy on the outside, chewy on the inside, and the perfect thickness to hold a huge scoop of ice cream.

I have a secret. A cookie secret. A secret to making the best ice cream sandwich cookies ever.

Before I tell you, let’s break down what is needed for the best ice cream sandwich cookies.

-A crunchy outside that balances the velvety ice cream
-A soft and chewy center so you can bite in easily
-A thick cookie that can hold up to ice cream (because no one wants their cookies breaking into a million pieces)
-Lots of chocolate. duh.

So. To get a cookie with all of these things, I did some research. And I found that there is one thing that guarantees a perfect ice cream sandwich cookie. Want to know it?

It’s refrigeration.

Learn the secret to making the best ice cream sandwich cookies ever! Crunchy on the outside, chewy on the inside, and the perfect thickness to hold a huge scoop of ice cream.

Refrigerating your cookie dough is like marinating chicken. You can totally have the chicken right out of the package, but if you want it to be soft, flavorful, and delicious, you need to give it time to marinate.

Why do you need to do this with cookie dough? What’s that about?

Well, I found this article from the kings of bakers, King Arthur Flour, and they break it all down.

Refrigerating your dough does multiple things. For one, it chills your fat (in our case, butter), so that when you actually cook the cookies, the butter is solid. It’s like pie dough– it will leave you with a crispier and more delicious product.

This also makes your cookies flatten out less, as the butter doesn’t melt as much.

Refrigerating your cookies also makes them taste better. By letting the dough chill, the flour breaks down into a simple carb and sugar, making the flavor more concentrated and pronounced.

And for those of you who don’t really care about the science of it all, all you need to know is that putting your dough in the fridge makes cookies INFINITELY BETTER.

Learn the secret to making the best ice cream sandwich cookies ever! Crunchy on the outside, chewy on the inside, and the perfect thickness to hold a huge scoop of ice cream.

As for this particular recipe, the addition of brown sugar and molasses makes the cookies more flavorful than the traditional regular sugar cookie. And a whole cup of chocolate chips? Well, that’s a given 🙂

Rebe and I have been eating these babies straight out of the freezer for a week. It’s worth almost breaking your teeth to get a bite of that totally delicious ice cream sandwich cookie.


The Best Ice Cream Sandwich Cookies

  • Author: Sarah Fennel
  • Yield: 12 cookies, 6 cookie sandwiches 1x


For the cookies

  • 1/2 cup salted butter, room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon dark molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup plus 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chocolate chips

For the ice cream

  • blackberry, vanilla, and chocolate ice cream (I used about 1/2 pint of each)


  1. In a standing mixer fitted with the paddle attachment, cream butter, both sugars, and molasses on high speed for 2 minutes. Add in egg and vanilla extract and beat for an additional 2 minutes.
  2. In a separate bowl, sift together flour, baking soda, and salt. Mix into wet ingredients on low speed until just combined.
  3. Remove from mixer and fold in chocolate chips. Roll dough into a ball and wrap completely with plastic wrap. Allow to chill in fridge for at least 1 hour, preferably 1 day, and up to 1 week.
  4. When you’re ready to bake the cookies, preheat oven to 350°F. Grease a metal cookie sheet. Roll chilled dough into 12 equal balls of dough and place on cookie sheet, leaving at least 1 inch between each cookie.
  5. Bake for roughly 15 minutes– since ovens vary so much, you’re looking for the cookies to be the slightest bit golden brown, but still pretty soft. They will continue to cook as they cool. You actually want them to be slightly undercooked, as these will be the BEST to pair with ice cream.
  6. Allow cookies to cool completely before making ice cream sandwiches. Scoop roughly 3 ounces of ice cream (about 1/3 cup), then sandwich it with two cookies. You can eat them immediately or keep them frozen for weeks! Just be sure to cover them in the freezer so they don’t get freezer burn.



Marina @ A Dancer's Live-It

I’m loving the drippy ice cream photos above, they look SO good! I read that article from King Arthur too and it totally changed my baking. Chilling is definitely key! Thank you for sharing! <3

Chelsea | Whole Bite Blog

Sarah! I don’t know how you do it but your photos seriously get better EVERY single post. They have always been great, but lately every time I come on your site, I am just amazed! I love that first one of the cookie sandwich stack. Now it’s 7am and all I want is an ice cream sandwich. haha. Keep up the amazing work, lady!

Medha @ Whisk & Shout

These ice cream sandwich cookies look perfect! I love how you’re able to get thick, sturdy cookies, but with crispy edges. Love the ice cream in the middle 🙂

MB @ Bourbon and Brown Sugar

We are huge ice cream sandwich eaters at our house, and I totally agree – refrigerating cookie dough is the way to go! These look amazing Sarah! Love the tower of different flavors 🙂


Yeah, they do look so delicious….but have question….what size cookie scoop do you use to scoop your cookie mixture out before you roll it into a ball ?

Sarah | Broma Bakery

I just used my hand to roll the dough. It’s roughly a 3 ounce ball, probably a tiny smaller. The other thing you can do is to split the dough in half, then half again, then thirds!


I just made the dough and put it in the fridge. It seemed pretty sticky (stickier than my cookie dough usually is); is that the way it’s supposed to be? I was tempted to add four but I didn’t.

Sofi | Broma Bakery

You’ll want it to be a chewy cookie, but if it’s feeling SUPER wet, add two extra tablespoons of flour!

Sarah | Broma Bakery

Great question. I use a 3 oz scoop!!


Crunchy and chewy, nothing better, these look amazing!


Your pictures make me excited for summer, homemade ice cream and these cookies!!!

Gaby Dalkin

I think I need these in my freezer at all times!!

Jennifer @ Seasons and Suppers

I have recently decided that this will be the summer of ice cream sandwiches for me (of the homemade variety, of course), so I’m totally in with these beauties 🙂

Ellie | Hungry by Nature

Once I discovered the magic of cookie dough refrigeration, I’ve never looked back! These looks SO good.

[email protected] Simple, Sweet Life

Pretty sure you just blew my little cookie world wide open! I never realized what refrigerating your cookie dough could really do (aside from the super obvious dough firming that’s often necessary for otherwise soft-doughed cookies). Thanks so much for sharing that awesome tip!!

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