I love making these peanut butter cookie ice cream sandwiches when I want a frozen dessert that feels nostalgic and indulgent at the same time. I get soft, chewy peanut butter cookies with crisp edges, then sandwich them around a creamy chocolate peanut butter cup ice cream center. Every bite is rich, cold, and perfectly balanced between salty peanut butter and sweet chocolate.
Why You’ll Love This Recipe
I like this recipe because it combines two classic treats into one easy, make-ahead dessert. I can bake the cookies ahead of time, assemble everything when I am ready, and keep them in the freezer for whenever a craving hits. I also enjoy how customizable it is, from the ice cream flavor to the cookie texture.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the peanut butter cookies
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
For assembly
About 1 1/2 quarts chocolate peanut butter cup ice cream, slightly softened
Directions
I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, I cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy. I mix in the egg and vanilla until fully combined.
In a separate bowl, I stir together the flour, baking soda, and salt, then gradually add the dry ingredients to the wet mixture. I scoop the dough into small balls, place them on the baking sheets, and gently flatten them with a fork.
I bake the cookies for 10 to 12 minutes, just until the edges are set and the centers are still soft. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, I flip half of them upside down. I scoop ice cream onto each cookie base, spread it evenly, and top with another cookie to form a sandwich. I gently press them together, then place the sandwiches on a tray and freeze until firm.
Servings And Timing
I usually get about 10 to 12 ice cream sandwiches from this recipe, depending on cookie size.
Prep time is about 20 minutes, baking takes around 12 minutes per batch, and I allow at least 1 hour of freezing time after assembly.
Storage/Reheating
I store the ice cream sandwiches individually wrapped in plastic wrap or parchment paper inside an airtight container. I keep them in the freezer for up to 2 weeks. When I am ready to eat one, I let it sit at room temperature for 2 to 3 minutes to soften slightly before biting in.
FAQs
Can I use crunchy peanut butter instead of smooth?
I can use crunchy peanut butter if I want extra texture, but I prefer smooth for a softer cookie.
What other ice cream flavors work well?
I like using vanilla, chocolate, or cookies and cream if I want to switch things up.
How do I keep the cookies soft?
I make sure not to overbake them and let them cool completely before adding the ice cream.
Can I make the cookies ahead of time?
I often bake the cookies a day in advance and store them in an airtight container until assembly.
Do these melt quickly?
They do soften fast at room temperature, so I always keep them frozen until just before serving.
Conclusion
I keep coming back to these peanut butter cookie ice cream sandwiches because they are simple, satisfying, and always a crowd-pleaser. I love having a batch ready in the freezer for warm days or whenever I want a sweet, homemade treat without much effort.
These Peanut Butter Cookie Ice Cream Sandwiches combine soft, chewy peanut butter cookies with rich chocolate peanut butter cup ice cream for a nostalgic, indulgent frozen treat perfect for warm days or make-ahead desserts.
Total Time:1 hour 35 minutes (includes freezing time)
Yield:10–12 sandwiches
Ingredients
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
About 1 1/2 quarts chocolate peanut butter cup ice cream, slightly softened
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.
Mix in the egg and vanilla until fully combined.
In a separate bowl, stir together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop dough into small balls and place them on the prepared baking sheets. Flatten gently with a fork in a crisscross pattern.
Bake for 10–12 minutes until the edges are set and centers are soft. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Once cookies are cool, flip half of them upside down. Scoop softened ice cream onto each base cookie, spread evenly, and top with another cookie to form a sandwich.
Press gently and place the sandwiches on a tray. Freeze until firm, at least 1 hour.
