• 8 oz. unsalted butter, softened
  • 3-3/4 oz. vegetable shortening
  • 10 oz. light brown sugar
  • 7 oz. granulated sugar
  • 1 tsp. vanilla extract
  • 6 oz. eggs, slightly beaten
  • 18 oz. all-purpose flour
  • 1-1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 lb. semi-sweet chocolate chips
  • 4-1/4 oz. OREO Medium Cookie Pieces, divided
  • 4-1/4 oz. Chunky CHIPS AHOY! Cookies, chopped, divided
  • 42 oz. cookies and cream ice cream, slightly softened, divided


Nutritional facts are based on a single serving
Calories 1010
Total fat 49g
Saturated fat 25g
Trans fat 2g
Cholesterol 115mg
Sodium 550mg
Carbohydrate 137g
Dietary fiber 4g
Sugars 89g
Protein 11g
Calcium 15%DV
Iron 25%DV


  1. Cream  butter, shortening, sugars and vanilla with electric mixer fitted with paddle attachment until smooth and creamy. Gradually blend in eggs, beating well after each addition. Stir in combined flour, baking soda and salt until well blended. Stir in chocolate chips.
  2. Portion  dough onto parchment paper-lined sheet pans using #8 scoop, spacing about 2 inches apart. Combine chopped cookie pieces. Flatten dough slightly and evenly distribute cookie pieces over top of each cookie.
  3. Bake  in 375°F standard oven 16 to 18 min. or until golden brown on edges. Cool on pans 5 min. Remove to cooling rack. Cool completely before filling.
  4. For  each ice cream sandwich, place one #8 scoop ice cream on flat side of 1 cookie. Cover with second cookie, flat side down, to make sandwich. Freeze on sheet pans until ready to use. Let ice cream sandwiches stand at room temperature 5 min. before serving.
  5. TIP:

    For a cleaner edge, freeze softened ice cream portions in a ring mold the same size as the baked cookies. Unmold and assemble as directed.

    Make Ahead:

    Ice cream sandwiches can be frozen up to 1 week before using.

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