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Chocolate Chunk Ice Cream Cookies 

Prep time: 15 min
Cook Time: 10 min
Yield: 12 sandwich cookies

Ingredients:

3tablespoons hot water
2tablespoons Folgers® Instant Coffee Crystals (optional)
1 (17.5 oz.)package PILLSBURY Dark Chocolate Chunk Cookie Mix
1/4cup Pillsbury BEST® All Purpose Flour
1/3cup Crisco® Pure Vegetable Oil
1 large egg
Crisco® Original No-Stick Cooking Spray
1quart vanilla ice cream, softened
Decorating sprinkles
Mini semi-sweet chocolate chips

Preparation Directions:

1.HEAT oven to 350°F.
2.STIR water and instant coffee crystals until dissolved. Combine cookie mix, flour, oil, egg and dissolved coffee or plain water in medium bowl. Mix with spoon until evenly moistened. Using a heaping tablespoon, shape into 24 balls about 1 1/2-inches in diameter. Place on baking sheet. Flatten to 2-inch circles using the bottom of glass sprayed with no-stick cooking spray. Reshape to even edges, if necessary.
3.BAKE 7 to 9 minutes or until centers are set. Cool 3 minutes on baking sheet. Cool completely on cooling rack.
4.PLACE half of cooled cookies flat side up. Top with a scoop of ice cream. Place one of the remaining cookies on top, gently pressing until ice cream comes to the edges of the cookies. Roll edges in sprinkles or mini chocolate chips. Wrap individually in plastic wrap or place in a covered container. Freeze 1 hour or until firm. If frozen overnight, let set at room temperature 10 minutes before serving.
TIPWhen flattening cookies, the chocolate chunks may make it difficult to do. If so, flatten dough around the chunks using your hands.