Birthday Cake Cookie-wich


"What inspires you?" Was a question I asked when doing some research for this post. After being tasked to create something delicious and pretty I did what any girl would do. I took my inspiration to baking. I received a crazy delicious package in the mail and went to creating something original, but something that I love, Birthday Cake Ice-cream Cookie-wiches. Keep reading for the recipe!




My day started as any normal day would start. Coffee in front of my computer, email up, thinking of all things sprinkles with these Fatty Sundays Pretzels sitting in front of me! Instead of spending hours at my computer I decided to head to my kitchen and make one of my favorite cookies, pudding cookies but with the added touch of sprinkles!
Once I baked the cookies, let them cool, and added the ice cream in the middle, I crushed up some of the chocolate covered pretzels and rolled them in the pretzel, rainbow dust! It truly felt magical, like something you would find in an ice cream shop!
Now that I have enchanted you with the story of how these Cookie-wiches came to life, here is the recipe! Make sure to comment below if you try these and tell me what you think!


BIRTHDAY CAKE PUDDING COOKIE-WICH



INGREDIENTS
  • 3/4 cup granulated sugar
  • 1 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 (3.5-ounce packet instant vanilla pudding mix)
  • 2 cups flour
  • 1/2 cup sprinkles or nonpareil 
  • Fatty Sundays Chocolate Covered Pretzels
  • 2 pints of vanilla bean (or any other flavor, really) ice cream
INSTRUCTIONS
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, beat the butter and sugar on medium speed for about 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the bowl as necessary
  3. Next, add the pudding mix and mix for 30 seconds
  4. Turn the mixer to low and add in the flour, 1 half cup at a time. Mix until fully combined.
  5. Finally add in the sprinkles and mix until incorporated evenly. I used 1/4 cup of sprinkles and 1/4 cup of nonpareils.
  6. Using a (2 tablespoon) cookie scoop drop or ice cream scoop, drop dough onto the prepared baking sheet about 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. I cooked mine for 10 minutes as I wanted them to hold up the ice cream in the middle! If you are making just the cookies, cook for 8-9 minutes for extra softness!
  7. Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely for an hour.
  8. After cooling for about an hour, take your ice-cream pints out of the freezer and with a large serrated knife cut through the pint creating a perfect cookie sized circle. Cut each of the ice-cream slices about 1 to 2 inches wide. You should get 3-4 slices per pint.
  9. Place the ice-cream slices between two cookies.
  10. Crush your Fatty Sundays Chocolate Covered Pretzels in a zip lock bag and spread evenly across a plate. 
  11. Finally, roll your cookies in the crushed pretzels and freeze overnight!
Enjoy!

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*This post is in collaboration with Revfluence and Fatty Sundays. All thoughts and comments are mine.



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