Double Peanut Butter Ice Cream Cookie Sandwich

Posted on August 13, 2009. Filed under: Cookies, Ice Cream, Peanut Butter |

The title of this thing is a mouth full! Since I can never make a recipe the way a book says to, I have modified the original recipe I had. The peanut butter cookie is the same Recipe Ina Garten uses. I just added lots of other things to turn it into a completely different type of cookie/dessert. Like a PB filling and ice cream, amazing!Sara, don’t hate me for putting up this picture 🙂

Makes 36 cookies

1/2 pound unsalted butter at room temperature
1 1/3 cup light brown sugar, packed
2/3 cup granulated sugar
2 extra-large eggs at room temperature
2 teaspoons pure vanilla extract
1 cup good smooth peanut butter
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 pound good semisweet chocolate chunks

1/2 cup confectioners’ sugar
1/2 cup creamy natural peanut butter (mine was slightly chilled)

Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.

Sift confectioners’ sugar into a medium sized mixing bowl. Using an electric mixer on medium speed, beat confectioners’ sugar and peanut butter until well combined. Set aside until ready to stuff the cookies.

spoon 1 tbsp cookie dough and slightly flatten it in your hand. Place about 1 tsp pb filling into the dough and wrap the dough around the filling. Place on prepared sheet pan lined with parchment paper. Flatten cookies slightly with fork marks. Don’t flatten too much.*We didn’t put chocolate chips in the first batch. We wanted a pure peanut butter taste.

Bake for exactly 17 minutes (the cookies will seem underdone). Do not over bake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.

Once they are cooled, place a scoop of ice cream on 1 cookie, and top with another cookie. Done and done. So yummy!
Banana Ice Cream

1 pint Breyers fat free vanilla Ice Cream
2 bananas, sliced
1/4 c. brown sugar
2 tbsp chocolate sauce

Preheat oven to 350.
Place the bananas on a baking sheet. Sprinkle with the brown sugar and bake for about 15 minutes. Until the sugar is bubbling. Remove from the oven and let them cool. You can put them in the fridge to speed along the process.
Take the ice cream out of the freezer and let it warm up a bit so it is easier to mix in the bananas and chocolate. Once the bananas have cooled, mix them into the ice cream. At the very end, fold in the chocolate sauce. So it has swirls in the ice cream. Put back in the freezer until ready to use.


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