Butter Crunch Ice Cream Sandwiches

Ingredients:

For the toffee:
1/4 cup butter
1/2 cup sugar

For the dough:
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1/4 tsp baking soda
1 tsp salt

For the ice cream:
Any kind you want! I used vanilla and dulce de leche.

Instructions:

For the toffee, combine butter and sugar in a pot on medium-high heat. Bring to a boil and heat fo 285 degrees. Pour onto a parchment lined baking sheet and let cool and harden.

Preheat oven to 350 degrees. For the dough combine butter and sugars in stand mixer and beat until light and fluffy. Add the eggs, one at a time and also the vanilla extract. Add the flour slowly. Add the baking soda and salt. Mix until all is incorporated.

Once the toffee is hardened, break up with a knife into small shards. Mix those shards into the dough. Scoop onto a greased baking sheet and bake for 12-15 mins.

Cool cookies on a rack. Once fully cooled, scoop ice cream onto one cookie and close the top with another cookie. Wrap in plastic wrap and store in freezer. Enjoy!