Tuesday, April 10, 2012

Day 47: Root Beer Float Cookie Ice Cream Sandwich

Last week, my boys were on spring break. Having the boys home made making the COD even more fun. They came up with some cookie ideas only kids could. Ian is still pushing for the baked bean cookie, so if anyone has any ideas please share!

Once again it was Dane that started the ball rolling on this creation. Back when I started this challenge I made a Vernors Cookie, this time Dane wanted a root beer cookie. However it didn't stop there. Just making a root beer cookie wouldn't have been as fun.

Collectively we decided to make a Root Beer Float Cookie...or a Root Beer Float Cookie Ice Cream Sandwich! What could be better then that?!!!

This recipe is easy, but has a lot of steps.

Root Beer Float Cookie Ice Cream Sandwich

1 box of french vanilla cake mix
3 tbsp of cocoa powder
1/4 cup of butter (melted)
1/2 cup of Root Beer (I used A&W)
2 eggs
vanilla bean ice cream
root beer

Preheat oven to 375 degrees
Mix cake mix and cocoa powder together.
In a separate bowl mix  together eggs, melted butter and root beer.
Add egg mixture to cake mix mixture and stir together.
Scoop dough onto an ungreased cookie sheet and bake for 15 minutes.
Cool cookies on a cooling rack.
While cookies are cooling, take out ice cream. Let the ice cream sit out to soften.
Once cookies are cooled and ice cream softened assemble the ice cream sandwich.

First add a scoop of ice cream to the bottom of one of the cookies.

Then top with a teaspoon (or two) of root beer

Place second cookie on top. Place cookie sandwiches in a pan, cover and freeze for at least 2 hours.

Remove from freezer and prepare to fall in love!!

Ahhhh!!!!! Best Cookie Ever!!!!


Erin @ The Spiffy Cookie said...

Wow that is quite the great looking cookie sandwich. And I love root beer!

Ashlee Christopher said...

I am gonna have to try!! Great idea what a cute family and blog!

Stephanie Zielinski said...

Thanks, Ashlee! Since I posted this I have discovered a root beer flavoring at our local cake supply store. If you have some, use it! About 1/2 tsp. Really makes the cookies better. Thanks for stopping by!