Roll up your sleeves, because we’re about to get a little messy—in the best way possible!

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Gently fold in the caramel popcorn and chocolate chips, if using, until evenly distributed.
6. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon.
7. Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
8. Once the cookies are completely cool, scoop generous amounts of ice cream onto the flat side of one cookie, then top with another cookie to form a sandwich.
9. Gently press the sandwiches together and roll the edges in extra caramel popcorn for a fun, crunchy finish.
10. Enjoy immediately or wrap each sandwich in plastic wrap and freeze for a firmer treat.

These steps remind me of my own kitchen adventures, messy countertops and all, but the joy of creating something delicious with love makes every moment worthwhile.