Frozen Cookie-Wiches

Think of these as an ice cream sandwich shortcut. Bake a tube of refrigerated chocolate chip cookies, sandwich them with a fluffy peanut butter chip and marshmallow filling, then freeze until firm. No ice cream maker, no tempering eggs, no fuss.

The filling is the smart part. Whipped topping stays soft-scoopable straight from the freezer because it’s sweetened with sugar and stabilized with oils, so you get that ice-cream-sandwich bite without actually making ice cream. Mini marshmallows add chew and peanut butter chips add flavor and texture.

Four hours in the freezer is the minimum. Less than that and the filling oozes out when you bite. You can also freeze overnight and the cookies will taste even better the next day once the moisture from the filling softens them slightly.

Individually wrapping in foil is the move. It prevents freezer burn and gives you ready-to-grab single servings that keep for weeks.

Kitchen Tips

• Slightly underbake the cookies so they stay pliable when frozen; hard, overbaked cookies crack under pressure.
• Spread filling to the edges and press gently; some should squeeze out just a touch for that classic ice-cream-sandwich look.
• Let sit at room temperature for 2 minutes before eating so the filling softens slightly.
• Use a cookie scoop of filling on each cookie for consistent size.

Variations

• Swap peanut butter chips for mini chocolate chips or crushed Oreos.
• Use oatmeal or sugar cookies for different flavor combos.
• Dip half of each sandwich in melted chocolate and freeze for a fancier finish.