Thin, chewy, homemade chocolate chip cookies spiked with oatmeal, nuts and potato chips make the perfect vehicle for creamy, chilly ice cream in these totally flavorful ice cream sandwiches.
1/2cupsalted buttermelted and slightly cooled
6tablespoonsgranulated white sugar
6tablespoonslight brown sugar
1/2teaspoonpure vanilla extract
1cupsemi-sweet chocolate chips
1cupcrushed Kettle Brand Potato ChipsI used the Sea Salt flavor, about 2 ounces
Decorate with chocolate hard shell1/2 cup chocolate chips melted with 2 tablespoons of coconut oil, sprinkles, mini chocolate chips, or nuts, and more crushed potato chips
Preheat the oven to 350°F.
Add the melted and slightly cooled butter, white, and brown sugars to a stand mixer affixed with the paddle attachment and mix on high until light and creamy, about 5 minutes. Add the egg and vanilla extract and beat for another minute. Add the flour, salt, and baking soda and pulse to mix until the flour is incorporated. Add the chocolate chips, 3/4 cup of the potato chips, oatmeal and the pecans and pulse to mix.
Top a baking sheet with parchment paper and scoop 2-inch scoops of cookie batter onto the baking sheet and bake for 8-10 minutes or until the edges are lightly browned. The cookies will still be a bit soft in the middle but will set as they cool. Remove from the oven and use a knife to gently nudge and shape into round circles, allow to cool for 5 minutes on the cookie sheet then transfer to a baking rack. Repeat until the cookies are all baked. Once the cookies are cool, freeze for 2 hours or up to 3 days.
To prepare the sandwiches, take the cookies and the ice cream from the freezer and match the cookies into like sizes. Use a serrated knife to cut 1 to 1 1/2 -inch slices of ice cream going straight through the paper cup, or, if your ice cream has pulled away from the sides of the cup, remove it from the cup and make the slices. Peel away the paper from the ice cream slices and sandwich between the cookies. Decorate if desired and freeze for 2 hours or up to 5 days.