Sweet Kitchen Cravings

Chocolate Sprinkle Cookies: Melt the butter and allow it to cool. In a large mixing bowl, add the melted butter and sugar. Whisk until thoroughly combined, about 1 minute.
Mix in the egg and vanilla extract until fully combined. Add the flour, cocoa powder, espresso powder, baking soda, and salt to the bowl and fold them in using a spatula, just until combined.
Scoop the cookies onto a small pan lined with parchment paper, using a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop. Dip the top / rounded part of each scoop of cookie dough into the rainbow sprinkles. Place back on the pan and refrigerate for 30 minutes before baking.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
Place the chilled cookie dough scoops on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes. Allow to cool completely before assembling sandwiches.
Sandwich Assembly: Line a small baking sheet with plastic wrap so there is excess hanging over the sides. Set aside.
Soften the ice cream at room temperature for about 5 minutes. Scoop the ice cream into a large bowl and break it up with a wooden spoon or spatula. Add the rainbow sprinkles and lightly mix, just until they are incorporated. 
Add the ice cream to the prepared pan and working quickly, spread it about ½ “ thick using an offset spatula, making it as flat and smooth as possible. Fold over the excess plastic wrap to cover the ice cream completely. Freeze for at least 3 hours or overnight.
Once the ice cream is completely frozen, unwrap and cut circles using a 3 ½” round metal cutter (or any cutter that is slightly smaller than the cookies). 
Immediately add the ice cream disc to one cookie and top with another cookie, pressing down firmly but gently. Enjoy right away or freeze until ready to serve.