White chocolate coconut loaded ice cream sandwich
| PREP TIME: 25 MIN | COOK TIME: 10 MIN | TOTAL TIME: 25 MIN |
The topping combinations for cookies are endless!
I added some of my favorite things to these loaded cookies!
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/4 Cup White chocolate Chips
- 1/4 Cup Chopped Almonds
- 1/4 Cup Sweetened Coconut Flakes
- 1/4 Cup Toffee
- More of all toppings to top the top of the cookie before baking.
- Vanilla Ice Cream
Instructions
Make sure your Butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl mix butter and sugar until fluffy for 3-5 mins. Add eggs one at a time until well combined.Add vanilla and mix until combined.
- In a separate bowl sift your flour, baking soda and salt.
- Add the dry ingredients to your creamed mixture in two portions on low speed once everything is combined well but do not over mix.
- Scrape the sides and bottom of your bowl and add chocolate chips, almonds, coconut and toffee. Give one more mix until combined.
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for at least one hour.
- Drop the dough by teaspoonful onto baking sheet and place more of toppings on top.
- Bake at 350 degrees for 10 mins until golden brown on the bottom. The cookie on top may still look raw but the bottom golgen it will get its color out of the oven it continues to bake on the hot cookie pan.
- When cookies are ready place on cooling rack.
- Allow to cool and add a nice big scoop of ice cream and enjoy!
TIPS
- These cookies will rise. Once they’ve been out of the oven for a little while they will grab they’re shape.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
