Raspberry and White Chocolate Ice Cream Sandwiches

I apologise for the lack of posts lately, the end of the Uni semester has approached and is rapidly taking over my life! So, I thought I would post something simple, yet so good. Cue…the most AMAZING cookie recipe, ever.

I have been making this recipe for years and years now, and it is always a winner. Crunchy around the edges and amazingly gooey chocolately incredibleness in the middle. I stumbled across it in my early teens from a school cookbook where each student contributes their favourite recipe, and what a gem this recipe is. You can mix it up however you like and it will remain insanely awesome! This is the first time I have included raspberries, or any berries, for that matter, in the mix. It is safe to say it will not be the last time I add raspberries! I love the tangy freshness they give amongst the richness of the white chocolate and the crunchy/gooey combination of the cookie.

Previous additions to this cookie have included simple choc-chip (I always double the amount of chocolate in the recipe so that they’re super chunky), choc-chip and peanut butter, Reeses pieces, M&M’s, Peppermint Aero, Peppermint Crisp and Cherry Ripe and White Choc and Macadamia. The possibilities are endless!

I also love Ice Cream. Who doesn’t? For these Ice Cream Sandwiches I actually used Wildberry frozen yoghurt (because it was all we had in the freezer, and I am kind of, sort of, trying really hard to be healthy).

The Most Amazing Cookie Recipe Of All Time: (if you are just making these with choc-chips, or anything similar, the recipe says to add 1 cup but that’s a bit too boring for me. I add 1 1/2-2 cups :D)

  • 125g butter, softened, not melted
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup castor (white) sugar
  • 1 egg
  • 1 tsp vanilla essence OR 1/2 tsp vanilla bean paste
  • 1 3/4 cups self-raising flour
  • 1/2 tsp salt
  • 1 1/3 cups white chocolate chips OR white chocolate, chopped
  • 1 1/3 cups raspberries, fresh OR frozen (personally, I prefer frozen as I am a poor Uni student and they are so much cheaper and the quality really is just as good)

Preheat the oven to 200c, 190c fan forced. Line 3 baking trays with non-stick baking paper. In a bowl, combine the butter and both sugars, and using an electric beater or a stand mixer, beat until light and fluffy, usually about 2-3 minutes. Add the egg and vanilla and beat well. Combine flour and salt, and add to the butter and sugar mixture. Mix until well combined, then add the chocolate and raspberries/whatever you like! Don’t worry if the dough doesn’t come together immediately, it will take a few minutes. If the mixture is really chunky and bits of chocolate are falling off the dough, just try to press them back in! Roll teaspoon sized balls of mixture and place on the tray – make sure you space them well because they do spread out a lot. I had a few siamese triplets in this batch. Gently press a fork down on each ball to slightly flatten if you can (I struggled with this one because there is too much choc and raspberries to make a mark)- you don’t have to do this but I think the fork mark is a stamp of a true homemade treat 🙂 Bake cookies for 12-15 minutes, and allow to cool on trays for 5 minutes. Transfer to a wire rack.

When ready to serve, place a scoop of ice cream/frozen yoghurt on a cookie, and sandwich with another. Yum! (if you wanted to jazz it up, you could drizzle some melted chocolate or raspberry coulis around the plate, and garnish with fresh raspberries and mint leaves! OR even make your own Ice Cream ;D, or make a chocolate, cheesecake or maybe even citrus version etc, etc, etc…I could go on all night). This is a great easy dessert for the time poor or for beginner bakers – you can’t go wrong with these cookies!

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