Last week I suddenly had an attack of summer nostalgia. The temperature jumped up 20 degrees and patriotic holidays were in the air. My New York apartment is just down the block from the East River and it's a great place to watch the 4th of July fireworks. So my friends and I would always pick up those thick ice cream cookie sandwiches (you know the brand I mean) from the store and head over to the pedestrian walkway by the water to watch. Sweet summer memories.
I recently made some crazy good chocolate chip tahini cookies for my About.co food column and subbing in peanut butter for the tahini seemed logical. The PB didn't make the cookies spread quite as much as the tahini did but otherwise I had the same wonderfully firm yet chewy texture that doesn't get hard. Ideal for ice cream sandwiches.
Use whatever store bought or homemade ice cream flavor you like in these. I was actually cleaning out my freezer from some leftover homemade ice cream recipe tests so I have a sweet variety of sandwich cookies to offer my friends. Now I just have to not eat them all myself. Enjoy!
Peanut Butter Chocolate Chip Ice Cream Sandwich Cookies
Prep Time: 15 Minutes (plus 4 hours to re
Cook Time: 15 - 16 Minutes
Ingredients (14 - 15 Cookies)
- 1 Whole egg and 1 egg yolk
- 1 Cup sugar
- 1 Stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 Cup peanut butter
- 1 Teaspoon vanilla
- 1 1/4 Cups all purpose flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1 Teaspoon salt
- 2 Cups semi-sweet chocolate chips
- Additional sea salt for topping
Cream together the eggs and sugar, using a hand or stand mixer, until lightened in color. Beat in the butter, vanilla and peanut butter.
In a separate bowl, sift together the salt, baking powder, baking soda and all purpose flour. Mix the dry ingredients into the wet and then fold in the chocolate chips.
Wrap the mixture in plastic and refrigerate for at least 4 hours or overnight. When ready, pre-heat the oven to 325 degrees.
Use a 2 oz. cookie scoop to form dough balls and place them, about 3" apart, on a baking sheet lined with parchment paper. Bake for 15 - 16 minutes until the edges are a light golden brown. Allow the cookies to cool for at least 20 minutes before moving them to a rack to cool completely.
When ready, add 2 - 3 oz. of your favorite ice cream in between 2 cookies and serve immediately.
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