This post was sponsored by the Texas Peanut Producers Board
Today is National Peanut Butter Cookie Day! While I love a good peanut butter cookie on its own, I decided to put a summertime spin on a classic peanut butter cookie recipe today. I’m sharing a recipe for delicious peanut butter cookie ice cream sandwiches! This delectable dessert, which starts with a rich, soft, and chewy peanut butter cookie recipe base, will melt in your mouth in more ways than one.
My sponsor for this #NationalPeanutButterCookieDay post is the Texas Peanut Producers Board. Fun fact about peanuts: did you know that they are not actually nuts? They are legumes! I learned a lot of cool things about peanuts, like how sustainable of a plant they are and their many health benefits, during my time on the Texas Peanut Blogger Tour last year. With Texas being the second biggest peanut producing state in the US (and the only state to produce all four market varieties plus organic peanuts), our state’s farmers and producers contribute a large amount of the peanuts you cook with and snack on. Learn more about Texas peanuts and the many benefits of peanuts in this post.
I love our H-E-B peanut butter, which is made with Texas peanuts. It’s great on its own, and perfect in these cookies. I’ve got the full Peanut Butter Cookie Ice Cream Sandwiches recipe along with some of my cooking tips below so you can see a step-by-step of the method, or you can Jump to Recipe directly. You can also check out more peanut and peanut butter recipes to pin here:
- Thai-Style Coconut Peanut Chicken Stir Fry recipe
- Kickin’ Texas Peanut Brittle recipe
- Vegetarian Banh Mi Bowls recipe
- After School Snack Idea: PBJ “Sushi”
- You can also get lots of great peanut recipes on the Texas Peanut Board website
This recipe is pretty easy! You can make just the cookie part if you want a delicious easy peanut butter cookie recipe (without the ice cream component).
You start by mixing the butter, peanut butter, brown sugar, granulated sugar, egg, and vanilla extract with an electric mixer until creamy.
Add in some flour, baking soda, baking powder, and salt and mix until everything thoroughly combined. Cover and refrigerate the cookie dough for 2 hours.
After your dough is done chilling, preheat your oven to 375 degrees. Shape the dough into 2” balls, and place them 3” apart on ungreased baking sheets. You can fit 8 cookies on each sheet this way (the batch will make 16 total cookies), in rows of 3, 2, and 3 again.
Flatten the cookies with a fork in the traditional peanut butter cookies crisscross pattern. You don’t need to get them too thin/flat, as they will flatten and expand a bit more while baking.
Bake the cookies in the pre-heated oven until the edges just barely start to become golden brown (about 9-10 minutes). They will continue to cook on the baking sheet after you pull them out (while they’re cooling), so be careful not to over-bake them thinking they look too soft. This process will ensure you have soft and chewy cookies!
After removing the cookies from the oven, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
When the cookies have cooled completely, put some mini chocolate chips in one shallow bowl and chopped peanuts in another shallow bowl.
Place a flattened scoop of vanilla ice cream between 2 cookies. Tip: use a 3″ round cookie cutter to help shape out your scoop of ice cream.
Roll the edges in mini chocolate chips.
Next you will do the same with a scoop of chocolate ice cream between 2 cookies, and roll the edges in the chopped peanuts.
Repeat with the rest of the cookies (you can keep the finished sandwiches in the freezer while preparing the rest), and serve immediately.
How’s that for a new take on classic peanut butter cookies? Here’s the recipe! Enjoy #NationalPeanutButterCookieDay!
- 1/2 cup butter softened
- 3/4 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teasoon salt
- vanilla ice cream
- chocolate ice cream
- mini chocolate chips
- chopped peanuts
- Mix butter, peanut butter, brown sugar, granulated sugar, egg, and vanilla extract with an electric mixer until creamy. Add in flour, baking soda, baking powder, and salt and mix until thoroughly combined. Cover and refrigerate the dough for 2 hours.
- Preheat oven to 375 degrees F. Shape dough into 2” balls, and place 3” apart on ungreased baking sheets. Flatten the cookies with a fork in the traditional peanut butter cookies crisscross pattern, then bake in the pre-heated oven until the edges just start to become golden brown, about 9-10 minutes.
- Remove from the oven and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- When the cookies have cooled completely, put some mini chocolate chips in one shallow bowl and chopped peanuts in another shallow bowl. Place a flattened scoop of vanilla ice cream between 2 cookies, then roll the edges in mini chocolate chips. Place a flattened scoop of chocolate ice cream between 2 cookies, then roll the edges in the chopped peanuts. Repeat with the rest of the cookies, and serve immediately.
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