Peanut Butter Ice Cream Sandwiches
There is something so indulgent about a homemade ice cream sandwich! This Peanut Butter Cookie and Strawberry Ice Cream Sandwich is a surprisingly delicious combo you can't fully appreciate until you bite into it!
Peanut Butter Cookies
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted Challenge butter softened
- 1 cup creamy peanut butter I used natural
- 1/4 cup honey
- 3/4 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- additional sugar for rolling
- 1/2 gallon strawberry ice cream or any other flavor you prefer
Peanut Butter Cookies
Preheat oven to 350F. Line baking sheets with parchment paper or a silicone baking mat. Set aside.
In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
In the bowl of an electric mixer, blend softened butter, peanut butter and honey. A
dd brown sugar and (white) sugar and continue to blend. Add eggs, one at a time, then vanilla and beat all ingredients until well incorporated.
While mixing, slowly add the bowl of flour. Blend just until all the flour is incorporated.
If the dough is very soft, chill dough (in the fridge) about 15 minutes.
Roll just 1 tablespoon of dough into a small ball, then flatten (with the bottom of a glass) to about 1/3 of an inch tall. You want the cookies to be pretty flat so the finished sandwich is not too giant to bite into. Create a criss-cross (hashtag) pattern on the top of the cookies with a fork (before baking) if desired.
Bake cookies for 8 to 10 minutes. Remove from oven as soon as the tops are cracked, but the cookies appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1 to 2 minutes on the baking sheet, then carefully move to a cooling rack.
When the cookies have fully cooled and you are ready to assemble the sandwiches, match up pairs of cookies that are very similar in size, scoop a generous scoop of strawberry ice cream on one cookie, top with another cookie and enjoy immediately.
I do not recommend preparing the sandwiches a head of time and storing in the freezer. I tried this and although they were still delicious, the cookie became a bit too firm and then the ice cream was pushed out of the sandwich with eat bite.
I used Tillamook Strawberry Ice Cream and it is truly my favorite! If you can find it, I would highly recommend it with this recipe (or anytime!).
Calories: 795kcal | Carbohydrates: 108g | Protein: 15g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 104mg | Sodium: 347mg | Potassium: 505mg | Fiber: 4g | Sugar: 38g | Vitamin A: 899IU | Vitamin C: 12mg | Calcium: 222mg | Iron: 2mg