Go Back
Print

M&M Cookie Ice Cream Sandwiches with Greek Yogurt & Ice Cream

Ingredients

  • One 12-ounce package of plain M&Ms
  • 2 cups all-purpose flour
  • 1 TBS cornstarch
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup brown sugar
  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 TBS vanilla extract
  • Container of vanilla ice cream size is dependent on how many sandwiches you would like to make
  • Container of vanilla greek yogurt partially frozen* (size is dependent on how many sandwiches you would like to make)

Instructions

For the cookies

  1. 1. In a bowl, mix together flour, cornstarch, salt and baking soda and set aside.
  2. 2. In a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
  3. 3. With the mixer on low, add dry ingredients gradually until dough forms. Fold in M&Ms by hand. 4. Refrigerate dough for at least 30 minutes. Preheat oven to 350 degrees F and line baking sheets with parchment paper or baking mat and set aside.
  4. 4. Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cool.
  5. 5. Scoop about ⅓ cup of ice cream or yogurt onto cookie bottom side up, and then top with 2nd cookie (bottom side to ice cream). Repeat for desired number of cookies.
  6. 6. Eat and enjoy, or wrap tightly with foil or plastic wrap and store in freezer for later consumption.

Recipe Notes

*for a small container of greek yogurt, pop into freezer for 30 minutes to an hour to make it partially frozen. You don't want it so hard that you can't scoop it, but you don't want it so loose that it doesn't hold the weight of the cookies.