Salted Caramel Chocolate Chip Cookie Ice Cream Sandwiches

So, I originally wrote this post on my flight to Florida last week to hangout with family and just relax.  I was looking at Elle magazine and dreaming about the warmth of spring...about the days when I can put on a skirt without having to wear tights...when I can wear flower patterns and sandals...paint my toes bright colors and go for a bike ride without freezing.  Also, I am totally pumped for this spring because apparently, at least according to Anne Slowey in the January issue of Elle, "pretty is now ripe with wit, irony, and, in some cases plenty of cheek."  So, come March bring on the pastels, florals and nautical stripes.

Ughh, I am so ready for this spring, which is sad as it is mid-January and I live in DC, but a girl can dream right?  Or maybe I can just throw some spring-ish baking into my January and February.  So, if you need a little spring in your winter, maybe bake up these cookies.  They scream of spring and summer days...of horse races and days on the beach...and of the cookouts that are to come within just a few months time.

These cookies are that perfect combination of salty and sweet, they are crunchy on the outside and chewy in the middle, with the ice cream adding all the right amounts of creamy.  Plus, they are super simple to make and have just right amount of childish fun to get you out of the January winter funk that can often times come calling when the holidays are over.  Also, you can totally make the cookie dough the night before and bake the next day.  Any who, Enjoy! 

Just a hint of the Florida sunshine....

Caramels...I cut them in thirds, then fourths.

The dough is hiding under all of the chocolate chips and caramels.

Salted Caramel Chocolate Chip Cookie Ice Cream Sandwiches: (recipe adapted from Ina Garten)

*makes approximately 50-60 cookies

1/2 pound (2 sticks) unsalted butter, softened

1 cup light brown sugar

1/2 cup sugar

2 large eggs at room temperature or 1/2 cup egg substitute at room temperature

2 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2-12 oz bag semi sweet chocolate chips (normal sized)

20 caramels, cut into pieces

1 teaspoon sea salt, for the outside of the cookie

1 gallon vanilla ice cream

1.  In a large mixing bowl, cream together butter and sugars.

2.  Whisk in the eggs and vanilla until well incorporated.

3.  In a separate mixing bowl, combine flour, baking soda and salt.

4.  Using a whisk, mix dry ingredients into the wet ingredients. 

5.  Fold the chopped caramels and chocolate chips into the dough.  Place the dough in the refrigerator for 45 minutes to an hour or overnight.

6.  Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

7.  Using a tablespoon or 1-inch cookie scoop, drop dough onto a cookie sheet about 1 1/2 inches apart.  Sprinkle the top of each cookie with sea salt and bake for 12-14 minutes or until golden brown.

8.  Remove from oven and let cool on a cooling rack. 

9.  Match up the cookies as best you can, so that the two cookies that will be sandwiched together are of similar size.  Using an ice cream scoop, scoop vanilla ice cream on one cookie and then place the other cookie on top and gently press down.  Store in freezer until ready to serve.  Enjoy!