Red Velvet Maple Bacon Ice Cream Cookie Sandwiches
Make 3 Dozen Cookies
1/2 cup butter, room temperature
2/3 cup light brown sugar
1/4 cup extra fine granulated sugar
1 Tablespoon red food coloring
3 Tablespoons Hershey’s chocolate syrup
3/4 cup plain yogurt
2 cups all-purpose flour (See Cook’s Note)
1 teaspoon baking powder
2 Tablespoons unsweetened baking cocoa powder
1/2 cup white chocolate chips
1/2 cup macadamia nuts
Heat the oven to 375°F.
Line 3 cookie sheets with parchment paper. Set aside.
In a mixing bowl, add the butter, brown sugar and granulated sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
Add the egg, stir to combine. With a spatula, scrape the sides of the bowl.Add the food coloring, chocolate syrup and yogurt. Beat until blended. Scrape the sides of bowl if needed.
Gently stir in the flour, baking powder and cocoa. Stir the chocolate chips and macadamia nuts. Stir until just combined. Do not overmix.
With a medium ice-cream scoop, drop cookie dough onto the prepared sheets, about 2 inches apart.
Bake, one cookie sheet at a time, in preheated oven for 8-9 minutes or until the cookies slightly spring back when touched.
Cool on baking sheets for few minutes before moving to cooling racks. Let cool completely before serving.
Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
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