Ingredients
Equipment
Method
Bake the M&M cookies
- Preheat the oven to 375°F, then whisk all-purpose flour, baking soda, and salt in a bowl until evenly combined.
- Beat unsalted butter, granulated sugar, and brown sugar until fluffy, then beat in the eggs and vanilla extract until smooth.
- Stir the flour mixture into the butter mixture, then fold in 1 1/2 cups of the M&M candies.
- Scoop large rounds onto a lined sheet pan, then press 4–5 M&Ms into the tops of each cookie.
- Bake for 10–12 minutes at 375°F until the edges are golden, then cool completely.
Assemble and freeze
- Sandwich softened vanilla ice cream between two M&M cookies to form each ice cream sandwich.
- Roll the edges of each sandwich in the remaining crushed M&Ms so the outside is fully coated.
- Freeze the assembled sandwiches for 1 hour before serving, until firm.
Notes
For the cleanest sandwiches, keep the vanilla ice cream softened just enough to spread, then work quickly so the cookies don’t warm. Store covered in the freezer for up to 2 weeks; freeze yes. For an easy swap, use gluten-free 1:1 all-purpose flour so the cookie texture stays close to the original.