Frozen Sandwich Cookies Recipes

Steps:

• Beat cream cheese and sugar with mixer until blended. Stir in COOL WHIP.
• Cover bottom (flat) side of each of 10 cookies with about 2 Tbsp. cream cheese mixture; top each with second cookie to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.
• Freeze 3 hours or until firm.

Steps:

• Preheat oven to 375˚F (190˚C.)
• Combine the Greek yogurt, honey, and vanilla in a bowl. Transfer to a freezer-safe container and freeze for 2 hours, or until consistency is thick and creamy but still scoopable.
• Add the rolled oats to a bowl of a food processor and pulse until it becomes a flour-like consistency.
• Combine coconut oil, honey, vanilla, and egg in a large bowl. Add in oats, baking soda, and a pinch of salt and mix until thoroughly incorporated. Fold in chocolate chips.
• Using an ice cream scoop or a tablespoon, form 8 balls of cookie dough and place onto a baking sheet lined with parchment paper.
• Using your hands or the back of a spoon, press down firmly on each ball to form a cookie shape. Bake for 8-10 minutes, or until golden brown on the edges.
• Let cool for about 10 minutes. While the cookies are cooling, you may want to remove ice cream from the freezer and let sit out to soften.
• Flip cookies over so the flat sides are facing up. Add one scoop of frozen yogurt to 4 of the cookies. Use the remaining 4 cookies to form sandwiches by placing on top of the ice cream scoop and pressing down very gently to slowly spread out the ice cream. Feel free to use a spoon to smooth out the ice cream instead.
• Freeze for 1 hour, or to your liking.
• Enjoy!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, flour, baking soda, salt, and cinnamon in a bowl. Set aside.
• Beat the butter, brown sugar, and 1/4 cup white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, about 9 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, beat the cream cheese and 1 cup white sugar in a large bowl until smooth. Place the strawberries in a blender or food processor. Blend until smooth. Stir strawberry puree into the cream cheese mixture, then fold in the whipped cream.
• Assemble sandwiches by spreading the cheesecake filling onto the bottom of a graham cracker cookie, then topping with a similar sized cookie. Repeat until all the sandwiches are assembled. Freeze for at least one hour before serving.