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  • 1 (1 lb. 2-oz.) pkg. Pillsbury® Ready To Bake!™ Big Deluxe Classics® Chocolate Chip Cookies
  • 1/4 cup hot caramel ice cream topping (do not heat)
  • 1 pint (2 cups) coffee ice cream, slightly softened
  • 1/4 cup chocolate and/or colored sprinkles


  • Heat oven to 350°F. Place cookie dough about 2 inches apart on ungreased cookie sheet.
  • Bake at 350°F. for 12 to 16 minutes or until light golden brown. (High Altitude (3500-6500 ft) Bake cookies at 350°F. for 13 to 17 minutes.)
  • Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
  • Cut six 12x9-inch sheets of foil. Place 2 baked cookies, bottom side up, on each foil sheet.
  • Spread 1 teaspoon caramel topping on each cookie.
  • For each sandwich, place about 1/3 cup ice cream in center of 1 caramel-topped cookie; flatten slightly. Place second cookie, caramel side down, on ice cream. Gently press cookies together in center to form ice cream sandwich; ice cream should spread to edge of cookies. Gently roll ice cream edge of sandwich in chocolate sprinkles.
  • Quickly wrap sandwich in foil; immediately place in freezer. Freeze at least 2 hours or until firm.
  • Let stand 5 to 10 minutes before serving.

Categories: Dessert  Freezer  Frozen 
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