Print Recipe

Caramel Cappuccino Ice Cream Sandwiches

If anyone ever tells you breakfast is the most important meal of the day, slap 'em - They don't know what they're talking about.

Ingredients

  • 1 3/4 cup all purpose flour spooned then leveled
  • 1 teaspoon baking powder
  • 2 Tablespoons espresso powder (I used Bustelo
  • 2 1/2 teaspoons dutch processed cocoa powder
  • 1/4 teaspoon salt
  • 6 ounces 1 ¾ sticks unsalted butter, room temperature
  • 1/3 cup light brown sugar lightly packed
  • 14 ounces 1 can dulce de leche ( I used Nestle La Lechera)
  • 1 ½ teaspoons vanilla extract
  • Vanilla ice cream

Instructions

Make the cookies:

  • Line 2 cookie sheets with parchment paper and set aside.
  • In a medium bowl, combine the flour, baking powder, espresso powder, cocoa powder, and salt. Whisk until combined.
  • In a stand mixer fitted with a paddle attachment over high speed, cream butter and sugar until light and fluffy, about 2 minutes. Add the dulce de leche and vanilla extract. Mix on high speed for about 3 minutes. Stop and scrape the mixer and mix for another minute or so. Stop and scrape the mixer once more.
  • Over low speed, and add the flour mixture in 2 batches. Continue mixing on low speed for about 30 seconds or so to combine all ingredients. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to an hour.
  • While the dough chills, preheat your over to 350° Fahrenheit.
  • Once your dough is chilled, remove it from the fridge and with a small or medium cookie scoop, drop spoonfuls of dough about 2 inches apart on the cookie sheet. These cookies will spread, so be sure to leave enough space; otherwise you’ll end up with one giant cookie situation.
  • Bake the cookies for about 11 minutes, rotating the pan midway through. Bake until lightly browned and the tops appear crackled. Allow to cool on the cookie sheet for about 3 minutes, then transfer to a wire rack to cool completely.

Assemble the ice cream sandwiches:

  • Line a cookie sheet with parchment paper. Place half the cookies flat side up on the sheet of parchment. The cookies don’t have to be spaced apart. Place a scoop of slightly softened ice cream (as much as you like) on the cookie. Gently press the second cookie over the ice cream.  Repeat with rest of the cookies. Transfer the cookie sheet to the freezer and allow the sandwich cookies to firm up, about 40 minutes. Then go in on that bad boy.
  • This makes about 20 sandwich cookies if using a small cookie scoop.
  • Cookie recipe adapted from: Savory Simple