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
