Turtle Cookie Ice Cream Sandwich

Ingredients:

Homemade cookies

• 1 cup light brown sugar
• 0.5 cup granulated sugar
• 165g unsalted butter, slightly melted and cooled
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 tbsp. + 2 tbsp. premium flour
• 0.5 tsp table salt
• 0.5 tsp of soda
• 1.5 cups chopped salted and toasted pecans
• 1 cup semi-sweet chocolate chips
• 1 liter vanilla ice cream with pecans
• Chocolate sprinkles for decoration

Chocolate sauce

• Store-bought chocolate sauce
• Store-bought caramel sauce
• Microwave for 10-20 seconds

Preparation:

1. Preheat oven to 350°F (160°C) and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
2. In a bowl, beat the butter and sugar by hand or with a hand mixer until smooth, about 2 minutes. Add the egg, yolk, and vanilla extract. Mix until smooth. Add the flour, salt, and baking soda and knead until smooth. Stir in the pecans and chocolate chips.
3. Scoop 1/4 cup of dough and form it into a ball (or, if you have a large ice cream scoop, use that). Place the dough balls on the prepared baking sheets, 4 per each, and flatten them with your hands. Bake until the edges are lightly golden and the centers are golden brown but still soft, 15–18 minutes.
4. Let the cookies cool for 10 minutes. Then flip them over and brush the bottom half with chocolate sauce. Brush the remaining cookies with caramel sauce.
5. Spoon a generous dollop of ice cream onto each chocolate-covered cookie and top with a caramel-covered cookie, pressing gently. Repeat with the remaining cookies and ice cream. Roll in chocolate sprinkles. Serve immediately or freeze.