Ingredients Jump to Instructions ↓

  1. 1 Butter - at room temperature

  2. 1/2 cup 99g / 3 1/2oz Sugar

  3. 1/2 cup 80g / 2.8oz Light brown sugar

  4. 1/2 cup 99g / 3 1/2oz Peanut butter

  5. 1 Egg

  6. 1 cup 62g / 2 1/5oz Flour

  7. 1/2 teaspoon 2 1/2ml Baking powder

  8. 1/2 teaspoon 2 1/2ml Baking soda

  9. 1 Salt

  10. 1/2 teaspoon 2 1/2ml Pure vanilla extract

  11. 1/2 cup 73g / 2.6oz Finely-chopped roasted peanuts For The Ice Cream

  12. 1 cup 198g / 7oz Granulated sugar

  13. 1 cup 198g / 7oz Smooth peanut butter

  14. 1 Heavy cream

  15. 8 Egg yolks To Finish

  16. 6 oz 170g Semi-sweet chocolate - melted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the cookies: Preheat the oven to 375 degrees. Using an electric mixer, combine the butter and the sugars. Beat until smooth. Add the peanut butter and continue to beat until smooth. Add the egg and mix well. Add the flour, baking powder, baking soda, salt, vanilla and peanuts. Mix well. Shape the dough into 2-inch balls. Place on a parchment-lined baking sheet, 2 inches apart. Using the tines of a fork, flatten the balls making a criss-cross pattern. Bake until lightly browned, about 8 to 10 minutes. Remove from the oven and cool completely. (Yield: 2 dozen cookies) For the ice cream: In a saucepan over medium heat, add the sugar, peanut butter and cream, whisk well. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg yolks. Mix thoroughly. In a steady stream, slowly add the egg mixture into the hot cream. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to an electric ice cream maker. Process according to manufacturer's directions. (Yield: 1 quart) To finish: Place a scoop of the ice cream in between two cookies and place on a parchment-lined baking sheet. Freeze until firm. Dip half of each sandwich into the melted chocolate. Place back on the baking sheet and freeze until firm. Remove and serve. This recipe yields 12 servings.


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