Ice Cream Sandwiches
Ellen Sternau and Beth Pilar from Manhattan's How Sweet It Is Bakery share their recipe for delicious peanut butter and chocolate sandwiches.
Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies
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Ice Cream Sandwiches
Ellen Sternau and Beth Pilar from Manhattan's How Sweet It Is Bakery share their...
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The Martha Stewart Show, July Summer 2008
- Yield Makes 12 ice cream sandwiches
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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
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.
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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 :)
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.
That is really really funny!!!!!!!!
eh... you preheat the oven for four hours?