Peanut Butter Cookie Ice Cream Sandwiches
What’s better than a peanut butter cookie…peanut butter cookie ice cream sandwiches! I’m normally a chipwich lover (chocolate chip cookie ice cream sandwich), but these were such a fun and tasty change up!
This peanut butter cookie recipe is from Sarah Kieffer’s cookbook, 100 Cookies. She was kind enough to let me feature it here for you! This cookie recipe is PERFECT for ice cream sandwiches. Honestly it’s just plain perfect enjoyed as a cookie. But because of how soft and chewy they are, they make for great ice cream treats. Even when you freeze them, you can actually still bite into the cookie without breaking a tooth!
Simple baking ingredients plus peanut butter, ice cream, and sprinkles is all you need!
I hadn’t made peanut butter cookies in years…like as in 20+ years maybe? They do remind me of baking at home when I was younger. The classic fork crisscross, dipped in flour to avoid sticking somehow brought me back to baking at home.
The perfect balance of sweet, but finished with a hint of salt, so good! I made a handful of these Peanut Butter Cookie Ice Cream Sandwiches festive for 4th of July by using red, white, and blue sprinkles. This is a fun and easy way to add a colored theme into the treat by the color sprinkles you use. I also did some with chopped peanuts which was a nice crunchy contrast to the soft cookie and creamy ice cream. And finally, mini chocolate chips for the ultimate flavor combo, chocolate and PB.
I think I’ll be making these at least a couple more times this summer! They keep in the freezer for a couple months, so you can have them any time you need a cool treat.
A perfect summer treat, and great for making days in advance for a party or event!
Enjoy these Peanut Butter Cookie Ice Cream Sandwiches, yum! Try my other take on ice cream sandwiches, the Cookie Monster Ice Cream Sandwich!
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Peanut Butter Cookie Ice Cream Sandwiches
The best peanut butter cookies ever! They are so perfect for ice cream sandwiches because they are soft and chewy. Such a great treat!
Ingredients
For the cookies
- 2 cups plus 3 tablespoons all purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 1 large egg
- 2 tsp pure vanilla extract
For the ice cream sandwiches
- 48 oz vanilla bean ice cream
- rainbow sprinkles optional
- chopped peanuts optional
- mini chocolate chips optional
Instructions
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Preheat oven to 350° and make sure your oven rack is set to the center/middle of the oven. Line 3 baking pans with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown and granulated sugars and beat on medium speed until light and fluffy, 2-3 minutes. Add the peanut butter and beat on medium speed until fully combined. Add the egg and vanilla and beat on medium speed until smooth. Add the flour mixture and beat on low speed until just combined.
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Using a cookie dough scoop, scoop dough balls (about 2 tablespoons each). Place on sheet pan leaving about 3 inches in-between each cookie. Using the tines of a fork to make a crisscross shape over the top of each cookie (the cookies will flatten slightly). You may need to dip your fork into flour to avoid from sticking.
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Bake one pan at a time, rotating halfway through baking. Bake until the cookies have spread and the edges are set, 9 to 10 minutes. Transfer the pan to a wire rack and let cookies cool completely on the pan. Refrigerate to chill for about an hour before forming ice cream sandwiches.
Ice Cream Sandwich Assembly
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Add sprinkles or desired toppings to a shallow dish.
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Allow the ice cream to sit out for a few minutes to soften slightly to make it easier to make sandwiches. Scoop desired amount (about 1/2 cup) ice cream onto one side of the cookie, gently press another cookie on top. Make sure the ice cream comes out to the edges if you are rolling in goodies. Gently roll the edges into the shallow dish with the sprinkles to cover. Place on a sheet pan and put back in the freezer right away. Repeat with the rest of the cookies.
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Chill for at least 1 hour or longer before serving to allow the ice cream to re-harden. Wrap individually or place in an air tight container.
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