Chocolate Chip Ice Cream Cookies

Chocolate Chip Ice Cream Cookies

(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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