Melted Ice Cream Cookies and Military Care Package #3

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Chocolate chips
  • 3/4 cup Confectioners' sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

• Frozen

  • 1 cup Ice cream

• Desserts

  • 24 M&ms, Red
  • 1 cup Sprinkles or nonpareils

Found on themondaybox.com

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¾ cup confectioners sugar
• 1 cup unsalted butter (cold) or vegetable shortening***
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup melted ice cream
• 1 cup chocolate chips (or other flavored chips)
• 1 cup sprinkles or nonpareils
• 24 red m&m’s
• ***Desert safe adaptations: Use vegetable shortening (Crisco).

Directions

• In a medium bowl, whisk together flour, baking powder, and confectioners sugar.
• In the bowl of a food processor, pulse the flour mixture with the butter/vegetable shortening until crumbly.
• Add the vanilla, egg, and melted ice cream. Process until a smooth dough forms.
• Add the chocolate chips and pulse a few times to distribute the chips and chop them slightly.
• Scoop the dough (it will be soft and sticky)into a disc shape on a piece of plastic wrap and freeze for one hour or until firm. Dough can also be refrigerated overnight to firm.
• When ready to bake: Preheat oven to 350˚F. Line a baking sheet with parchment paper. Place the sprinkles in a shallow bowl.
• Scoop a 2 tablespoon portion of dough. Using your hands roll the dough into a ball. Roll the ball in the sprinkles to coat.
• Place the sprinkle coated dough balls on the prepared baking sheet 2” apart. Gently press a red m&m onto the top of each cookie.
• Bake for 12-14 minutes until just firm to the touch. Remove from the oven and allow to cool a few minutes on the baking sheet before placing the cookies on a wire rack to cool completely.
• When completely cool, store in an airtight container at room temperature for up to 1 week.