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Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 ice cream sandwiches
3151_072408_icecreamsandwich.jpg
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature
1 cup smooth peanut butter
1 cup sugar, plus more for sprinkling
1 cup packed dark-brown sugar
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Chocolate Ice Cream for Ice Cream Sandwich Cookies
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 ice cream sandwiches
3151_072408_icecreamsandwich.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 ice cream sandwiches
Recipe Summary
Yield: Makes 12 ice cream sandwiches
Yield: Makes 12 ice cream sandwiches
Makes 12 ice cream sandwiches
3151_072408_icecreamsandwich.jpg
3151_072408_icecreamsandwich.jpg
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup smooth peanut butter
- 1 cup sugar, plus more for sprinkling
- 1 cup packed dark-brown sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Chocolate Ice Cream for Ice Cream Sandwich Cookies
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth. Add both sugars and continue to mix until smooth.
Add eggs, one at a time, mixing well after each addition. In a large bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running, add flour mixture in two batches, mixing well after each addition. Continue mixing until a dough forms. Form dough into a ball and wrap with plastic wrap; refrigerate until firm, at least 4 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll dough into 1 1/2-inch balls. Place on prepared baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally, to make a crosshatch pattern on the cookies. Sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. Let cool completely.
Place 1 scoop of ice cream on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches. Serve immediately or wrap individually using plastic wrap. Keep frozen up to 1 month.
Reviews (4)
Add Rating & Review
24 Ratings
5 star values:
4
4 star values:
0
3 star values:
12
2 star values:
6
1 star values:
2
Reviews (4)
Add Rating & Review
24 Ratings
5 star values:
4
4 star values:
0
3 star values:
12
2 star values:
6
1 star values:
2
Add Rating & Review
24 Ratings
5 star values:
4
4 star values:
0
3 star values:
12
2 star values:
6
1 star values:
2
24 Ratings
5 star values:
4
4 star values:
0
3 star values:
12
2 star values:
6
1 star values:
2
24 Ratings
5 star values:
4
4 star values:
0
3 star values:
12
2 star values:
6
1 star values:
2
- 5 star values:
- 4
- 4 star values:
- 0
- 3 star values:
- 12
- 2 star values:
- 6
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
07/31/2008
I tired these cookies yesterday. Only change I made was about a tsp of molassas since my brown sugar was light brown. They came out delicious, taste and texture were great. I didn't have the problem with crumbling- I left them on the pan until almost cool before moving. I cheated and used store bought chocolate ice-cream - great flavor combination :)
Martha Stewart Member
Rating: Unrated
07/28/2008
I bake cookies all the time and these were just too crumbly. I followed all of the instructions and most of the cookies broke or crumbled as I was putting them onto the cooling rack. If you have a peanut butter cookie recipe that you like and know works well, use that and make this ice cream to go with.
Martha Stewart Member
Rating: Unrated
07/27/2008
That is really really funny!!!!!!!!
Martha Stewart Member
Rating: Unrated
07/27/2008
eh... you preheat the oven for four hours?
Martha Stewart Member
Rating: Unrated
07/31/2008
I tired these cookies yesterday. Only change I made was about a tsp of molassas since my brown sugar was light brown. They came out delicious, taste and texture were great. I didn't have the problem with crumbling- I left them on the pan until almost cool before moving. I cheated and used store bought chocolate ice-cream - great flavor combination :)
Rating: Unrated
Rating: Unrated
07/28/2008
I bake cookies all the time and these were just too crumbly. I followed all of the instructions and most of the cookies broke or crumbled as I was putting them onto the cooling rack. If you have a peanut butter cookie recipe that you like and know works well, use that and make this ice cream to go with.
Rating: Unrated
07/27/2008
That is really really funny!!!!!!!!
eh... you preheat the oven for four hours?
All Reviews for Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
