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.
Notes
- Use crunchy peanut butter for added texture.
- Don’t overbake cookies—soft centers keep sandwiches chewy.
- Try other ice cream flavors like vanilla or cookies and cream.
- Wrap sandwiches individually before freezing to prevent freezer burn.
- Let sit at room temperature for 2–3 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
