The It’s It Cookie
For those lucky enough to have grown up with California’s 70 degree “winters” and ice cream trucks running year-round, the It’s It ice cream sandwich cookie is the stuff of legends. Pushing aside the bubble-gum rockets and icies down to where these legendary discs sat against the dry ice is where it’s at, cooling you down on a hot day and bringing in that homemade spiced cookie flavor when it’s a bit chillier.This being a truly California treat, we’re using butter from our Straus, our favorite Petaluma creamery with its gorgeous butter and Berkley’s TCHO chocolate for the coating. Our friends at Malibu Honey jar up the most delicious buckwheat honey for the marshmallows.
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Ingredients
Cookies
- 8 oz unsalted butter (224oz)
- 1 cup brown sugar (220g)
- 1 cup granulated sugar (200g)
- 1 egg
- 2 tsps vanilla extract
- 1 tsp kosher salt
- 1½ cups all-purpose flour (187g) or 170g whole spelt flour
- 2 tsps ground cinnamon
- 1 tsp baking soda
- 2¾ cups rolled oats (old-fashioned oatmeal) (220g)
Brown Butter Marshmallow Filling
- 1 cup powdered sugar for the pan
- ⅔ cup water (160g)
- 3 tbsps powdered gelatin
- 2 egg whites (60g)
- 1¾ cup granulated sugar (350g)
- ⅓ cup honey (110g)
- ¼ cup water (60g)
- 8 oz unsalted butter melted
- 2 tbsp vanilla extract
Chocolate Coating
- 8 oz dark chocolate (224g), such as TCHO’s 66%
- 1 tsp coconut oil
Instructions
- Preheat your oven to 350°F.
- Cream the butter, sugar and brown sugar together in the bowl of a stand mixer fitted with the paddle attachment until light and creamed. Add the egg, vanilla and salt and mix until homogenous. Add remaining ingredients and cream until just combined.
- Scoop into 2 Tbsp-sized mounds and place 2” apart on parchment-paper lined cookie sheets. Bake until just golden on the edges. Cool completely on cookie sheets.
Brown Butter Marshmallow Filling
- Line a baking sheet with parchment paper. Sift half of the powdered sugar to cover the entire pan. Set aside.
- Place the 2/3 cup water in a small bowl and sprinkle the gelatin over it to bloom. Heat your honey, sugar and water over medium heat. No need to stir very much! While the sugar is cooking, start beating your egg whites and salt in a stand mixer until you reach soft peaks.
- Once your sugar syrup reaches 248°F, slowly drizzle it, with the whisk attachment running on medium speed, into the egg whites, (248°F will look like thick, heavy bubbles. Do not allow it to caramelize). Immediately break up the gelatin and drop into the mixer to dissolve while it is beating.
- Keep beating the mixture for about 8 minutes, or until the mixture is thickened. Pour in the butter and vanilla extract and beat jut until incorporated. Pour over powdered sugar-dusted cookie sheet and spread with the back of an offset spatula. Sift the remaining powdered sugar to coat the top of the marshmallows and chill to set.
Chocolate Coating
- Melt the chocolate and coconut oil either in the microwave or over a double boiler until it is nearly all melted. Remove from heat and stir until smooth.
Assembly
- Flip all of your cookies over. Find a cookie cutter that matches the diameter of the cookies. Cut our circles of marshmallows with your cutter and place on half of the cookies. Top with the other cookies to make sandwiches. Freeze these for at least 10 minutes. Pick up your cookies and dip either half or all of them into the chocolate, tapping out any excess chocolate before placing them back onto the cookie sheet to set.
