Feeding the Farmer
Anderson Farm & Ranch Cookie Sandwich Recipe
I always make this dessert every summer! It's a family favorite! The only thing that can make these chocolate chip cookies any better, is sticking some cold vanilla ice cream in the middle & eating them on the front porch on a hot day!
Ingredients
- 1 1/2 cup butter
- 1/2 cup oil
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 4 1/2 cups flour
- 2 small packages of vanilla instant pudding
- 2 tsp. baking soda
- 1 tsp. salt
- 4 eggs
- 2 tsp. vanilla
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups semi sweet chocolate chips
Directions
- Preheat oven to 350°
- Cream the butter, oil, brown sugar & sugar in a stand mixer until fluffy.
- In a separate bowl, combine the flour, baking soda, salt & pudding mix.
- While the mixer is going, slowly add one egg at a time to the butter/sugar mixture. After the eggs are added, add the vanilla.
- Next add the flour mixture in with the butter/sugar mixture. I like to use the paddle attachment for this because it gets thick.
- Last, add in the chocolate chips.
- Put some parchment paper down in two sheet pans. Divide the dough between the two sheet pans, rolling it out fairly thin.
- Bake each pan at 350° for about 20 minutes.
- Chill the cookies until completely cool.
- Once cool, use a cookie cutter to cut out the tops & bottoms of your ice cream sandwiches.
- Scoop some vanilla ice cream onto a cookie & put another cookie on top. You can use a knife to smooth out the edges, or just eat it!
- Stick them back in the freezer to set for a bit.