It’s been a while since I made real cookies. Well on the blog at least (chocolate chip cookies are a regular around here, who can live without them?!). So many of you loved my healthy cowboy cookie dough bites, as do I. But there is no substitute for real crispy, chocolatey, chewy cookies, am I right?!
With Purim just around the corner, I thought it would be fun to come up with a cookie that could work both in a shalach manot basket, as well as a fun dessert for the festive Purim meal. Filling the cookie dough with fun ice cream sundae toppings makes this “kitchen sink” cookie a must have for the whole family!
The only thing better than the cookies themselves might be the raw cookie dough, or better yet, creating an ice cream sandwich with my favorite Neapolitan ice cream in between. Lets not count the calories, ok??
These cookies make the most out of California Gourmet’s new mini chocolate chips, which I might just love more than the original (if that is even possible!). I’m a big supporter of their brand because it was started by a fellow momtrepreneur who has a passion for bringing amazing quality, kosher, vegan, allergy-friendly chocolate to the masses. She is basically my hero.
So how can we support this brand? Well it doesn’t take much – eat lots of chocolate! And once you try their rich, clean flavor, you’ll never go back. Trust me.
Now California Gourmet is available in over 300 stores in the U.S. and Australia, but if you live under a rock, you can STILL get it because it’s now available on Amazon (soon to be available on Amazon Prime)! And if your local store runs out, don’t forget to ask them to reorder so there’s enough to go around for all of us.
Now back to the cookies. Crunchy. Chewy. Chock full of sprinkles, chocolate chips and sugar cones – yes please! I think they’d make the cutest mishloach manos in a little box with a tub of ice cream and a jar of sprinkles or maraschino cherries. Don’t you?
What have you got planned for shalach manos this year? I’d love to hear your ideas! Share them with me in the comments below!
And in the meantime, go buy some ice cream, because you’re gonna need it!!
Ice Cream Sundae Cookies
2 cups flour
1 cup sugar
1/3 cup brown sugar
2 tsp baking powder
1 tsp salt
1/2 cup canola oil
1 tsp vanilla bean paste (or vanilla extract)
3 sugar cones, crushed (about 1/2 cup)
1/3 cup California Gourmet mini chocolate chips
1/3 cup colorful sprinkles
ice cream, optional
Pre-heat the oven to 325 degrees. In a bowl, mix the flour, baking powder, salt, sugar and brown sugar. In a separate bowl, combine the oil, eggs, and vanilla. Add wet ingredients to dry ingredients and mix to form a dough. Add sugar cone pieces, mini chocolate chips and sprinkles. Using an ice cream scoop, place scoops of cookie dough on a parchment-lined baking sheet (6 per sheet). Bake for approximately 15 minutes, until lightly browned. Cool completely before serving.
VARIATION: For a fun variation and crispy exterior, instead of putting the sugar cone into the cookie dough, roll the scoops of batter into the crushed cone and bake as above.
Yield: approximately 16 cookies.
Other Mishloach Manos Ideas:
Article Source: Ice Cream Sundae Cookies