There’s something really special about cooking with someone who just gets the way your brain works in the kitchen.
My friend Melinda and I have known each other for years, and we actually started our blogs around the same time—15 years ago! We’ve both watched this whole food blogging world change in ways we never could have imagined back then, and one of my favorite things after all these years is getting into the kitchen with other food bloggers and creating together. Because collabs are just more fun.
You start with one idea, the other person throws something out, you tweak it, they add something else, and suddenly you’ve created something neither of you would have come up with on your own. Which is exactly how these Salted Honey Cookie Ice Cream Sandwiches happened.
We started with the honey cookie, and let me tell you: these are NOT those dry, cakey honey cookies you might be used to. You know the ones. These are everything I want a cookie to be—soft, chewy, a little crisp around the edges, with that deep honey flavor and a sprinkle of flaky salt that makes the sweetness pop.
Honestly, they’re incredible just like that.
But apparently Melinda and I don’t know when to leave well enough alone. So naturally, we turned them into ice cream sandwiches. And then, because that still wasn’t enough, we rolled the edges in crushed apple chips and crunchy honeycomb.
The apple chips completely surprised me. I knew they would be good, but I couldn’t believe just how good they were with the honey cookie and creamy ice cream. They add this tart, concentrated apple flavor and an amazing crunch that plays so well against the chewy cookie. And the little bits of honeycomb? Over the top in the best possible way.
Honey. Apples. Ice cream. Chewy salted honey cookies. Crunchy edges. It’s basically Rosh Hashanah turned into an ice cream sandwich.
And maybe my favorite part is that it came out of an afternoon in the kitchen with a friend—bouncing ideas off each other, tasting, tweaking and taking something good and making it even better. (and apparently we were having so much fun, we forgot to take a photo so we had to screenshot the video!!)
After 15 years of blogging, that part never gets old.
Wishing you a sweet new year—and in this case, a salty, chewy, crunchy, ice-cream-filled one too.
Salted Honey Cookies
½ cup neutral oil
1 cup light brown sugar
¼ cup honey
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
½ tsp kosher salt
Flaky sea salt, for sprinkling
For Assembly:
Vanilla ice cream,
Apple chips, broken into small pieces
Honeycomb candy, broken into small pieces
Method:
In a large mixing bowl, stir together the oil, brown sugar, and honey until smooth. Add the egg and vanilla and stir until combined. Add the flour, baking soda, cinnamon, and salt and mix until just combined. Refrigerate the dough for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Using a large cookie/ice cream scoop or spoon, scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheet, baking 6 cookies at a time. Bake for 10-12 minutes, until the edges are beginning to brown and the centers are still soft. Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once the cookies are completely cool, place a heaping scoop of vanilla ice cream on the flat side of one cookie. Top with a second cookie and gently press together until the ice cream reaches the edges.
Roll or press the exposed ice cream edges into the apple chips and honeycomb candy. Serve immediately or transfer to the freezer until ready to serve.
Related Recipes:
Ice Cream Sundae Cookies
Granola Honey Cake
Hawaij Honey Cake with Labneh Frosting – Busy in Brooklyn
Parsnip Honey Cake with Honey Cream Cheese Frosting & Rainbow Carrot Chips – Busy in Brooklyn
World’s Best Honey Cake – Busy in Brooklyn