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These Peanut Butter Cookie Ice Cream Stacks pair homemade peanut butter cookies with vanilla ice cream and chocolate sauce. Make a batch for your next sweet treat!
Sandwich homemade peanut butter cookies around creamy ice cream for a delicious dessert. Try this Peanut Butter Cookie Ice Cream Stacks combination!
Turn your favourite peanut butter cookies into irresistible ice cream sandwiches. Which ice cream flavour would you choose?
Why You Will Love These Peanut Butter Cookie Ice Cream Stacks
- These Peanut Butter Cookie Ice Cream Stacks turn an everyday cookie into a dessert worth talking about. They’re easy to make ahead, fun to assemble, and wonderfully adaptable to your favourite ice cream. Make a batch for family dessert, a weekend treat, or whenever that peanut butter and chocolate craving strikes.
- Homemade goodness: Soft-centred peanut butter cookies with delicious flavour.
- Cool and creamy: Vanilla ice cream makes every bite extra satisfying.
- Chocolate finish: A drizzle of chocolate sauce ties it all together.
- Easy to customize: Try different ice cream flavours and toppings.
- Make-ahead friendly: Bake the cookies in advance and assemble when you’re ready.
Peanut Butter Cookie Ice Cream Stacks
- Prep Time: 20 minutes
- Refrigerate: 2 hours
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 30 cookies, or 15 ice cream sandwiches 1x
- Category: Desserts
- Method: Easy baking
Description
Two homemade peanut butter cookies, a generous scoop of vanilla ice cream, and a drizzle of chocolate sauce make one seriously tempting dessert. The cookies are delicious on their own, but sandwich them around ice cream and you’ve got a treat that’s hard to resist.
Ingredients
Units
Scale
Peanut Butter Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 large egg
- 1 1/4 cups all-purpose flour
Ice Cream Sandwiches
- Vanilla ice cream, as needed
- Chocolate sauce, for drizzling
Instructions
- In a large mixing bowl, beat the 1/2 cup softened unsalted butter, 1/2 cup white sugar, 1/2 cup packed brown sugar, 1/2 cup creamy peanut butter, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder until smooth and creamy. I like my cookies a little less sweet, so you can reduce the sugar slightly if that’s your preference.
- Add 1 large egg and beat until well combined.
- Gradually mix in 1 1/4 cups all purpose flour until a soft cookie dough forms. Cover the bowl and refrigerate for at least 1 to 2 hours. This helps firm up the dough and makes it easier to handle.
- Preheat your oven to 375⁰F (190⁰C). Line a baking sheet with parchment paper.
- Roll the chilled dough into small, evenly sized balls and place them on the prepared baking sheet, leaving enough room for spreading. Flatten each ball gently with a fork to create that familiar peanut butter cookie pattern.
- Place the tray in the refrigerator for another 5 to 10 minutes while the oven finishes heating. This extra chill helps the cookies hold their shape.
- Bake for about 10 minutes, or until the edges are set and the centres still look slightly soft. Don’t wait for the cookies to become completely firm in the oven, as they’ll continue to set while cooling.
- Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a wire rack. Allow them to cool completely before making the sandwiches. Warm cookies and ice cream aren’t the best combination unless you’re after a puddle!
- To assemble, place a generous scoop of vanilla ice cream on the flat side of one cooled cookie. Top with another cookie and gently press until the ice cream reaches the edges. Repeat with the remaining cookies.
- Drizzle with chocolate sauce and serve immediately for the best combination of crunchy edges, creamy ice cream, and chocolatey goodness.
Notes
Prepared, tried, and tested by Corlea
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Additional Information, Tips and Suggestions
Storage, Freezing and Make-ahead Tips
- Can the assembled sandwiches be frozen? Yes. Wrap each sandwich individually and store in an airtight freezer container for 1 to 2 months for best quality.
- How should unfilled cookies be stored? Keep them in an airtight container at room temperature for 4 to 5 days.
- Can the cookies be prepared in advance? Yes. Bake them a day or two ahead, cool completely, and store them in an airtight container until you’re ready to assemble the sandwiches.
- How long should assembled sandwiches firm up? Freeze them for 20 to 30 minutes before serving if you’d like a firmer filling and neater edges.
Ingredient substitutions
- Peanut butter: Creamy peanut butter gives a smooth dough, while crunchy peanut butter adds texture.
- Butter: Salted butter can replace unsalted butter. Reduce or omit the added salt depending on the saltiness of your butter.
- Sugar: You can reduce the white and brown sugar slightly, but substantial changes may affect the cookies’ texture and spread.
- Ice cream: Vanilla is a classic choice, but chocolate, salted caramel, or cookies and cream would also work well.
- Chocolate sauce: Try caramel sauce or melted chocolate for a different finish.
Baking Tips
- Measure the flour correctly. Spoon 1 1/4 cups of flour into the measuring cup and level it off. Packing it down can result in dry cookies.
- Use softened, not melted, butter. The butter should give slightly when pressed but still hold its shape.
- Chill the dough. Refrigerate for at least 1 to 2 hours to make it easier to handle and help control spreading.
- Keep the cookies similar in size. Evenly sized dough balls bake more consistently and make matching sandwich pairs easier.
- Watch the baking time. Start checking small cookies around 8 minutes. At 375⁰F (190⁰C), about 10 minutes is a useful guide, but your oven and cookie size will affect the final timing.
- Don’t overbake. The edges should be set while the centres remain slightly soft. The cookies will firm up as they cool.
- Cool completely before filling. Warm cookies melt the ice cream, so allow at least 5 minutes on the baking sheet followed by additional cooling on a wire rack.
- Work quickly when assembling. Let the ice cream soften just enough to scoop, fill the cookies, and return the sandwiches to the freezer if you’re not serving them immediately.
Yield and Serving Suggestions
- How many sandwiches does the recipe make? Approximately 30 cookies, enough for 15 sandwiches when using two cookies per sandwich. Actual yield depends on cookie size.
- How can I make neater sandwiches? Match cookies of similar size, place a scoop of slightly softened ice cream on the flat side, and gently press the second cookie into place.
- What can I add? Chopped peanuts, mini chocolate chips, caramel sauce, or a light coating of melted chocolate are all good options.
- How should I serve them? Serve immediately for softer ice cream or freeze briefly for a firmer sandwich that’s easier to handle.
Peanut Butter Cookie Ice Cream Stacks are ideal for anyone who loves homemade cookies and creamy frozen desserts. The peanut butter cookies provide rich flavour and a satisfying bite, while vanilla ice cream and chocolate sauce turn them into a delicious treat. Bake a batch, chill the cookies, and enjoy these homemade sandwiches whenever a sweet craving strikes.
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