Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies
This irresistible recipe for peanut-butter and chocolate-ice-cream sandwich cookies comes from How Sweet It Is cake studio in New York City.
- Yield: Makes 12 ice cream sandwiches
Source: The Martha Stewart Show, July Summer 2008
- 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
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.