I use a cookie scoop, it keeps the cookies uniform. I got a nice one at Wally world for about $5.00 (after purchasing the pampered chef version that broke the first time I used it, then the replacement did the same… and when I got the Walmart version I saved about $7.00)
They may be slightly puffy when you pull them out. I just drop the pan about 6 inches, onto the stove top to make them fall, and be a little more dense, although they may just do that on their own.
I let the vanilla ice cream sit out for about 5+ minutes. Then just sliced it and shoved it in between two cookies. Then you need to let them freeze for about a day, I just place mine stacked in a gallon freezer bag.
Warning: These are addictive.
Caution: If feeding to children, do so OUTSIDE, they are crumbly little buggers, and who want to clean up the mess? Not I!