(17 – 20 Cookies)
- 3 cups “JIFFY” Baking Mix
- 3/4 cups margarine or butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 2 eggs
- 1 tsp. vanilla extract
- 1 pkg. (12 oz.) mini chocolate chips
- ice cream of your choice, slightly softened
- assorted garnishments of your choice (optional)
Preheat oven to 350°F.
Cream margarine or butter and sugars. Add egg and vanilla. Blend well. Add baking mix; blend until combined. Add chocolate chips. Drop dough by spoonful on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned. Set aside to cool.
For ice cream sandwich, let ice cream soften slightly at room temperature. Place a scoop of ice cream between two cookies. Gently press together until ice cream spreads to edge of cookies. Roll edges in sprinkles, mini chocolate chips and/or other desired toppings (optional). Individually wrap sandwiches in plastic wrap and freeze for at least 2 hours. Let stand at room temperature for 15 minutes before serving.
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