Texas Living

Peanut Butter Cookies and Chocolate Ice Cream Sandwich Recipe

By Ellise Pierce 7.17.17

When the mercury creeps past 100, the best way to cool down is with something you can hold – and eat – with your hands. Ice cream and homemade cookies are great on their own but even better together in these delicious peanut butter cookie and chocolate ice cream sandwiches.


2 ½ cups flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon sea salt
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 cup crunchy peanut butter
½ gallon chocolate ice cream


Preheat your oven to 375 F and line a couple of cookie sheets with parchment paper. Whisk together the flour, baking soda, baking powder, and salt. Set this aside.

Cream your butter until it’s pale yellow and fluffy; then add the sugars and mix well. Add the eggs one at a time, mixing well after each one. Then add in the peanut butter.

With your mixer on low, pour in your flour mixture and mix until combined.

Roll your cookies about the size of golf balls, and put them on cookie sheets about 3 inches apart. Flatten them with your hands, and with a fork, make a criss-cross on top of each one. Slide the cookie sheets into the oven and bake until the edges start to brown, 10 to 12 minutes. Set aside to cool on a cooling rack. You may store these for next-day assembly in plastic bags in the fridge.

Make your ice cream sandwiches: Remove the ice cream from the freezer and let it soften to a spoonable consistency and heap as much as you’d like between a pair of cookies. Wrap each cookie-ice cream sandwich in plastic wrap and pop back into the freezer until firm.

Takes , serves 12 to 14 people.

© 2017 Texas Farm Bureau Insurance