S'mores Ice Cream Cookie Sandwiches

Preheat the oven to 350*

Spray the muffin top pan with cooking spray and set aside.

Using a stand mixer, begin by creaming together the butter and sugar then add in the eggs and vanilla until it's smooth.

Next, keeping the mixer on a medium to low speed add in the graham cracker crumbs, baking soda, and salt until well combined.

Turning the mixer to low, add in the flour until combined.

Next stir in or hand mix the Marshmallow Bits and milk chocolate.

Fill each muffin top tin to the top, pressing it around the pan evenly.

Bake them for 8 minutes then remove them and add the marshmallow to 1/2 of the cookies. (For instance, if you are baking 12, only add it to 6 of them.)

Put them back in the oven for an additional 4-5 minutes until the marshmallow is slightly golden.

Remove them from the oven and place the milk chocolate piece next to each marshmallow.

Let them cool for 5-10 minutes then remove them from the pan by loosening the edges with a knife. If possible using a small spatula also helps to remove them easily.

Let them cool completely on a wire rack.

Once they are completely cooled take a cookie that is topped with the marshmallow and chocolate and one that is not and place them on a piece of foil. The foil should be large enough to wrap around the cookie once it's filled with ice cream.

Place softened ice cream about 1 inch thick on the plain cookie.

Place the cookie that has the toppings on top of the ice cream to form the sandwich.

Immediately foil wrap it and place it in the freezer.

Repeat this process for all remaining cookies and store them in the freezer for 6-8 hours to fully harden.