Mud Pie Ice Cream Sandwiches

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Cream together the room temperature unsalted butter, 1/2 cup sugar, and 2 tablespoons sugar in a medium bowl until light and fluffy, about 2-3 minutes.

Beat in the egg yolk and vanilla extract until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and salt.

Fold the dry ingredients into the wet ingredients until a dough forms, being careful not to overmix.

Scoop the dough into 8 equal portions and place them 3 inches apart on the prepared baking sheets, flattening each slightly with the bottom of a glass.

Bake for 10-12 minutes until the edges are set but the centers remain slightly soft.

Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Once the cookies are completely cool, place a scoop of softened coffee ice cream on the flat side of one cookie.

Top with another cookie, flat side down, and gently press together to create a sandwich.

Serve immediately or wrap individually in plastic wrap and freeze for up to 2 hours before serving.