| 1 | pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix |
| Butter and egg called for on cookie mix pouch |
| 4 | cups ice cream, frozen yogurt, sherbet or sorbet |
| Multi-colored candy sprinkles or miniature chocolate chips, if desired |
| 1. | Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. |
| 2. | Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes. |
| 3. | For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed. |
| Follow High Altitude directions on cookie mix pouch. |
|
| Use any flavor of Betty Crocker® cookie mix instead of the chocolate chip mix. |
|
| Drizzle a little ice cream topping between the cookies and ice cream for a more indulgent treat. |
Nutrition Information:
350 ( 160); 18g ( 11g, 1/2g); 60mg; 220mg; 43g ( 0g, 29g); 4g 10%; 0%; 6%; 6% 2 1/2 ; 1/2 ; 0 ; 3 3