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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




  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

The Martha Stewart Show, July Summer 2008



Reviews (4)

  • Mysonshines 31 Jul, 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 :)

  • dezineliz 28 Jul, 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.

  • Emily13 27 Jul, 2008

    That is really really funny!!!!!!!!

  • marionettevirus 27 Jul, 2008

    eh... you preheat the oven for four hours?