Michigan State students can pick up a Melting Moments ice cream sandwich at the school's sporting events, but if you're craving the sandwich from afar, our copycat will hit the spot. The secret to achieving the rich vanilla-bourbon ice cream is starting out with a high butterfat, high-quality vanilla ice cream.
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For the cookies: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl until combined. Set aside. Beat together the butter and both sugars in a large bowl with an electric mixer on medium-high speed until the mixture is light and fluffy, about 5 minutes. Beat in the vanilla and eggs until creamy, 1 to 2 minutes. Add the flour mixture, reduce the mixer speed to medium-low, and beat until just combined. Stir in the chocolate chips.
Scoop 2 ounces of dough per cookie (about 3 tablespoons or a medium-size ice cream scoop) onto the baking sheets, about 3 inches apart. Bake, rotating the trays front to back and top to bottom halfway through cooking time, until lightly browned and the edges are set, 10 to 13 minutes. Cool a few minutes on the trays, and then transfer to a wire rack to cool completely. Line the trays with new parchment paper and bake the remaining cookies.
Scoop a very generous mound of ice cream (about 2/3 cup) onto one cookie and top with a second cookie. Repeat with the rest of the cookies and ice cream. Enjoy immediately.