“A balanced diet is a cookie in each hand.” ~ Unknown
I learned my lesson the hard way.
If you recall last week I made The Mama Chipwhich, which the Silly Husband thought was for him. Womp Womp. Seeing him so disappointed was heartbreaking, and being the nice wife that I am, I decided to make him his own chocolate peanut butter ice cream sandwich. I know that chocolate and peanut butter are the way to his heart. Though he wasn’t blessed with my sweet tooth, he never refuses a cookie. They are, in fact, his weakness. So, what’s better than a gooey chocolate peanut butter cookie smothered in chocolate peanut butter ice cream? Nothing.
Chocolate Peanut Butter Cookie Ice Cream Sandwich
Cookie only very slightly adapted from Smitten Kitchen, which was previous adapted from the Magnolia Bakery Cookbook
Ice Cream from Serendipity Sundaes (and created for my last post!)
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips and milk chocolate chips
1/2 cup semi-sweet chocolate chips
Extra sugar for sprinkling
For the cookies:
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate.
Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion.
Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
This recipe made approximately 35-40 cookies.
For the Ice Cream Sandwich:
Make the dark chocolate peanut butter ice cream (see here for a complete guide to making this delectable treat). As soon as the ice cream is done churning you’re going to want to start assembling.
Place one cookie face down on a plate. Place 2 scoops of ice cream on top of the first cookie, cover with the second cookie and “smush” the top cookie down a bit onto the bottom cookie so the ice cream oozes out a little on either side. Repeat until you have enough ice cream cookie sandwiches and serve immediately.
The Verdict: The cookies were outrageous bundles of butter, peanut butter and chocolate. The little sugar coating on the outside was a great way to start the bite. I brought the cookies to my office and they were devoured. When filled with ice cream, these were just the bees knees.
The Husband was grateful for my peace offering, especially when I promised to only make ice cream cookie sandwiches for him…