Step 1

Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2

Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.

Step 3

Add softened butter and sugars to a large mixing bowl and use an electric mixer to beat together on medium speed until combined and creamy, about 2 minutes. Add eggs one at a time, mixing after each addition until just combined. With the last egg, add in vanilla extract.

Step 4

On low speed, gradually add the dry ingredients to the butter/sugar mixture. Fold in the M&M’s. I have had success baking this dough without chilling it, but chilling the dough for at least 30 minutes will yield the best cookie.

Step 5

Drop balls of cookie dough onto the lined cookie sheet. I use about 2 tablespoons of dough for each cookie.

Step 6

Bake for 10-12 mins. Remove from the oven right when edges start getting golden.

Step 7

If desired, while the cookies are still warm, press a few extra M&M’s into the tops of each cookie. Cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week. Before making the ice cream cookie sandwiches, transfer to the freezer for 20-30 minutes.

Step 8

Take one cookie and place a scoop of ice cream (about 1/3 to 1/4 cup) on the flat side of the cookie. Top with flat side of second cookie to make a sandwich.

Step 9

Optional: Place mini or crushed M&Ms, sprinkles or mini chocolate chips in a bowl or on plate. Roll sides of the sandwich in the chips or sprinkles. You can serve immediately or wrap tightly in plastic wrap and freeze.