Melty chocolate ice cream sandwiched between homemade peanut butter cookies makes just about the best summer treat I can think of.
How do you like to eat an ice cream sandwich? Do you like to bite right through the cookie and ice cream, or let the ice cream get soft and eat it like an ice cream cone? Either way, you’re in for a treat with these chunky peanut butter cookies alongside rich chocolate ice cream. And it’s easy to make extra for later. Just make them ahead of time, and store them in the freezer for a late-night snack.
Chunky peanut butter cookie and chocolate ice cream sandwich recipe
Yields 36 cookies (18 ice cream sandwiches)
- 1/2 cup softened butter
- 3/4 cup chunky peanut butter
- 3/4 cup brown sugar
- 1-1/4 cups sugar, divided
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup chopped peanuts
- 18 scoops chocolate ice cream
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, cream together the butter, peanut butter, brown sugar, 1/2 cup of sugar, egg and vanilla.
- While the mixer is on low, slowly add in the flour, salt and baking soda. Continue until all the ingredients are incorporated and form a dough.
- Stir in the peanuts.
- Roll the dough into balls about the size of a large gumball.
- Use the remaining 3/4 cup of sugar to coat each dough ball.
- Place the dough balls onto a non-greased cookie sheet, and bake for no more than 10 minutes.
- Remove the cookies from the oven, and carefully transfer them to a cooling rack (they’ll be soft).
- Let the cookies cool.
- Add a scoop of ice cream in between 2 cookies, and gently press the cookies together just enough so that the ice cream is about even with the outer edges of the cookies.
- Serve right away, or store in the freezer.