Make every day Ice Cream Sandwich Day with these Chocolate Peanut Butter Ice Cream Cookie Sandwiches made with soft homemade chocolate peanut butter cookies.
I can’t keep up with all of the food holidays, but I’ve had National Ice Cream Sandwich Day marked on my calendar since last summer. It’s actually August 2, which is tomorrow, but I figured I would present a new ice cream sandwich recipe today so you can prep and eat it tomorrow. I always hate finding out about a favorite food holiday when it’s too late to actually make something for it. Oh it’s chocolate chip cookie day? That’s not going to help me at 10 PM except for giving me sweet dreams about cookie dough.
Last week I made Churro Ice Cream Sandwiches, which are epic but a little time consuming. Nothing against that as I wouldn’t have posted them otherwise, but I wanted another option for a faster dessert. As I was thinking about what kind of cookie to make, I realized even though I had plenty of peanut butter cookies, I didn’t have any chocolate peanut butter cookies. I do have these peanut butter stuffed cookies, but they aren’t ideal for cookie sandwiches. Time to fix that! And that’s how these Chocolate Peanut Butter Ice Cream Cookie Sandwiches were born. Soft chocolate cookies with peanut butter cups sandwiched together with chocolate ice cream.
I thought about making homemade ice cream, but because I know you want to eat your cookies now and not later, I bought chocolate peanut butter ice cream to sandwich in the middle. Feeling ambitious and want to churn your own ice cream? You can make my Mexican Chocolate Ice Cream (leaving out the cinnamon and chili powder) or Peanut Butter Cup Ice Cream.
The key to making ice cream cookie sandwiches is patience. Once you make your sandwiches, place them on a tray in the freezer. The ice cream will continue to melt before it catches up with the temperature. Once they are firm, then you can wrap them and store in an airtight container. If you try to wrap them immediately after sandwiching, it’ll be a mess.
The chocolate peanut butter cookies I made are soft yet sturdy enough for sandwiches. That’s assuming you don’t eat them all first as there’s nothing better than a warm and gooey chocolate cookie straight from the oven. They don’t spread much after baking, so once you pull them from the oven, carefully flatten them.
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup peanut butter
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup chopped peanut butter cups
- Chocolate or chocolate peanut butter ice cream, for serving
- Preheat oven to 350F. Line two cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
- In a large mixing bowl, beat together the peanut butter, butter, brown sugar, and sugar until smooth and creamy, about 2-3 minutes. Beat in the egg and vanilla for 1 minute. Gradually beat in the flour mixture then add the peanut butter cups.
- Using a #40 cookie scoop (roughly 1 1/2 tablespoons) or by hand, shape the dough into balls and divide between the two baking sheets. Bake for 10-12 minutes or until puffed and edges are set. If they didn't spread as much as you'd like, very carefully flatten the cookies with the back on a spoon while still warm. Cool on the sheets for 5 minutes then carefully remove the cookies to cooling racks. Cool completely.
- Scoop ice cream in between two cookies. Place on a tray lined with parchment paper and freeze immediately. Once frozen, roughly 1 hour, wrap with plastic wrap and store in an airtight container.