Still looking for a special treat for Valentine’s Day weekend?

These adorable, bite-size ice cream sandwiches were super easy and quick to assemble, albeit a bit messy. But that is part of the fun, right?

We like our chocolate chip cookies very thin. In my family, this comes from my dad’s grandmother, who made incredible, thin chocolate chip cookies. At a family reunion a few years ago, we even had a cookie bake-off to see who could make cookies most like my great grandmother.

Luckily, I married someone who also likes his chocolate chip cookies thin. It makes up for the framed picture of Chris Benoit that had to make the trek from his apartment to our new home.

Good thing he likes thin cookies. There isn’t anything else going on in this house that is thin. Apparently he doesn’t like his cookies the same way he likes his women – thick and meaty.

In an effort to be less thick and meaty, I stuffed the inside of the cookies with low-fat frozen yogurt.

While they may not be the prettiest of desserts, they made for a scrumptious, fairly low-calorie treat since the cookies were so light. And since they are bite-size, you can eat more than one without guilt. (Read: you can eat 10.)

Of course, I had to trash one up with some hot pink sprinkles. This girl loves her pink.


Bite-Size Chocolate Chip Cookie Ice Cream Sandwiches

20 baked chocolate chip cookies (I used a tablespoon measure when making, to ensure they came out bite-size.)

1 pint of low-fat frozen yogurt

sprinkles for decor

Once cookies are cooled, place in the freezer for 10 minutes. At this time, take the frozen yogurt out to soften. Once the cookies are firm, scoop roughly 2 tablespoons of ice cream on top of one cookie, covering it with another cookie.

Roll in sprinkles if desired. Freeze for 15-20 minutes.