Kitchen Sink Ice Cream Sandwich
1 cup unsalted butter softened
½ cup packed light brown sugar
½ cup granulated sugar
1 tsp vanilla extract
2 eggs
2½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chunks
1 cup Graza Potato Chips
1 cup of chopped toasted pistachios
½ cup chopped pretzels (25g)
½ cup heath toffee bits
Flakey sea salt
Instructions
Active Time: 1 Hour
Full Time: 4 Hours
Chop and toast your pistachios in Sizzle.
Add butter, sugars, vanilla, and ¼ cup of Drizzle to your bowl. Mix until combined.
Add eggs to your mixture and stir until evenly combined.
Add flour, baking soda, and salt to mixture, stir until evenly combined and batter is thick.
Add chocolate chips, chopped pretzels, toffee, toasted pistachios and Graza Potato Chips.
Mix until evenly combined, wrap batter tightly in plastic wrap and let chill in fridge until firm (3 hours-12 hours).
Preheat oven to 350 degrees. Once chilled, use a knife to evenly cut your batter into large ⅓ cubes.
Place cubes evenly on a parchment paper lined tray and use the bottom of a spatula to press the dough down to a ½ inch tall disk.
Crush some Graza Potato Chips and sprinkle on top. Bake for 12 minutes or until golden.
Let your cookies chill for 30 minutes. Take ice cream out of fridge for 10 minutes to soften.
Scoop ice cream onto bottom side of one cookie, top with another cookie. Enjoy!
