1 cup butter 1 cup brown sugar 3T milk 1t vanilla extract 1 egg, beaten 1 1/4 cup cake flour 1t salt 1/2 cup cocoa 1t baking soda 1/2 chocolate chips
For the fillingExtremely creamy vanilla ice cream
For the coating: combine 50g salted peanuts, roughly chopped 50g walnuts, roughly chopped 50g salted pretzels, roughly chopped 1T icing sugar 1T good quality cocoa powder
Cream the butter and sugar together until lightly in color and fluffy. Add the milk, vanilla and egg and mix through. Add the remain dry ingredients and mix to form a dough. Allow the dough to rest in the fridge for 15 minutes.
Remove the chilled dough from the fridge and roll golf sized balls out of the mixture before placing them on a greased baking tray. Place in an oven preheated to 180C to bake for 10 - 12 minutes. Keep in mind that they will firm up once cooled.
Scoop some of the ice cream and sandwich between 2 cookies. Roll the sides of the cookies through the coating before serving or keep in the freezer until serving.