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Preheat oven to 365ºF or 185ºC. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
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.
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.
Drop balls of cookie dough onto the lined cookie sheet. I use about 2 tablespoons of dough for each cookie.
Bake for 10-12 mins. Remove from the oven right when edges start getting golden.
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.
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.
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.