Double Chocolate & Peppermint Ice Cream Sandwich Cookies

COMBINE flour, cocoa, baking soda and salt in a medium bowl; set aside.

BEAT butter and both sugars about 3 minutes on medium-high speed in a large bowl until light and fluffy. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.

DIVIDE dough in half. SHAPE each half into a 1½ x 8-inch log. WRAP each log in Reynolds KITCHENS^™ Quick Cut^™ Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.

PREHEAT oven to 350°F. Line cookie sheets with Reynolds KITCHENS^™ Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.

BAKE 13 to 14 until minutes edges are set. Cool 2 minutes on cooling rack. Carefully slide parchment paper with cookies onto cooling rack; cool cookies completely on parchment paper.

MAKE sandwiches by using your favorite pint of ice cream (we recommend vanilla) and follow the instructions on this tips page to create a sweet treat your family will love.