Blueberry Muffin Cookie Ice Cream Sandwiches

If you are the type of person who carefully picks the crunchy, buttery muffin tops off a batch of fresh blueberry muffins (guilty!), have I got a recipe for you.
Imagine taking that exact, perfect muffin top experience—the delicious blueberry pop, the bright hint of lemon zest, the absolute mountain of crunchy streusel—and transforming it into a thick, chewy Blueberry Muffin Cookie.

They are dangerously addictive just as they are. But because we don’t do things by halves around here, I took these fresh-out-of-the-oven cookies and stuffed them with a thick scoop of homemade No-Churn Blueberry Cheesecake Ice Cream.

Why You’ll Love This Recipe

• That Muffin Top Texture: Thanks to a generous amount of butter, brown sugar, and a hint of fresh lemon juice, these cookies bake up with crisp edges, chewy centers, and that signature muffin-esque crumb.
• The Streusel Is Next-Level: We are making a massive batch of oat-and-cinnamon crumb topping. The rule here is simple: do not be shy. Load it up!
• Ultimate Customization: You can absolutely eat these plain with a cup of coffee, or swap the cheesecake ice cream for a classic vanilla bean, sweet cream, or even a lemon sorbet to build your own custom cookie ice cream sandwiches.

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Blueberry Muffin Cookie Ice Cream Sandwiches

Created by Sue Mun

Makes 4 cookie sandwiches or 8 individual cookies

Ingredients:

For the Blueberry Muffin Cookies:

• 360g All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1 tsp Salt
• 226g Unsalted butter, softened
• 150g granulated sugar
• 160g Brown sugar
• Zest of 2 lemons
• Juice from 1/2 lemon
• 1 Large egg room temperature
• 1 Egg yolk room temperature
• 1 cup Frozen wild blueberries

For the Crumb Topping:

• 90g unsalted butter, melted
• 155g all-purpose flour
• 20g oats
• 90g light brown sugar
• 90g granulated sugar
• 1/2 tsp cinnamon 
• ¼ teaspoon salt

The Ice Cream Filling:

• No Churn Blueberry Cheesecake Ice Cream

Instructions:

Make the Crumb Topping:

1. In a medium mixing bowl, mix together the all purpose flour, oats, sugar, brown sugar, cinnamon, and salt.
2. Add in the melted butter and mix everything together until a crumble forms. Set the crumb topping aside.

Make the Blueberry Muffin Cookies:

1. In a medium bowl, mix together the all purpose flour, baking soda, baking powder, and salt. Set the bowl aside.
2. In a large mixing bowl, cream together the softened butter, sugar, brown sugar, and lemon zest until light a fluffy. Mix in the egg, egg yolk, and lemon juice until combined.
3. Fold the dry ingredients into the wet ingredients using a rubber spatula.
4. Once the dough is all mixed, add in the frozen wild blueberries and fold the frozen blueberries in gently. Do not over mix the dough or else it will become too gray in color from the blueberries.
5. Scoop about 8 cookie dough balls and place them on a parchment lined baking sheet.
6. Press a huge spoonful of crumb topping on top of each cookie and press it down. Do not be shy and load it up on each cookie. Use all of the crumb topping.
7. Place the cookies in the freezer for about 30 minutes to 1 hour before baking.

The Bake:

1. Meanwhile, preheat oven to 350°F.
2. Bake the cookies for about for 15 minutes, or until the cookies are golden brown around the edges. If the cookies spread while baking, once they are done baking, take the cookies out of the oven and quickly reshape them into rounds using a large circle cookie cutter. Do this while the cookies are hot or else if you wait, the cookies will be too hard to reshape.
3. Allow the cookies to cool off completely before filling with some no churn blueberry cheesecake ice cream or serve the cookies plain.