Description
Soft cardamom-spiced cookies studded with dates and chocolate sandwich creamy coffee ice cream, finished with pistachio-crusted edges for a luxurious frozen dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 teaspoons ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1 cup unsalted butter, softened
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup semisweet chocolate chips
- 1/2 cup chopped Medjool dates
- 1 1/2 quarts coffee ice cream
- 1/4 cup finely minced pistachios
Instructions
- Whisk together flour, baking soda, salt, cardamom, and nutmeg in a medium bowl.
- In a large bowl, beat butter with brown sugar and granulated sugar until light and fluffy. Mix in vanilla and eggs.
- Add dry ingredients in two additions, mixing just until combined. Fold in chocolate chips and dates.
- Cover and refrigerate dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop dough into 1 1/2-ounce portions, space on sheets, and flatten slightly.
- Bake 12–15 minutes until edges are golden and centers are soft. Cool completely.
- Soften ice cream slightly. Scoop onto one cookie and top with another, pressing gently.
- Roll exposed ice cream edges in pistachios.
- Freeze assembled sandwiches for about 1 hour before serving.
Notes
- Chilling the dough prevents excessive spreading.
- Let sandwiches sit 5–10 minutes before serving for easier biting.
- Pistachios can be replaced with coconut or sprinkles.
- Cookies can be baked ahead and assembled later.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
