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Daphne Oz's Peanut Butter Chocolate Cookie Sandwich

ice Cream Sandwich Cookies Daphne Oz
Dig into this tasty treat!
skill level
Easy
time
1-30min
servings
4 to 6
cost
$
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This tasty treat is so good you'll want it all the time!
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ingredients
  • 1 1/4 cups Natural Peanut Butter
  • 1/2 cup Butter (room temperature)
  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Eggs
  • 1/4 cup Milk
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Molasses
  • 1 1/4 cups All-Purpose Flour plus more for rolling
  • 1 cup Whole Wheat Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Salt
  • 1/2 gallon Chocolate Ice Cream (slightly softened)
  • sprinkles for decorating
  • melted chocolate for decorating
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat oven to 375 degrees.
  • 2
    1 1/4 cups Natural Peanut Butter
    1/2 cup Butter (room temperature)
    1/2 cup Dark Brown Sugar
    1/2 cup Granulated Sugar
    2 Eggs
    1/4 cup Milk
    1 teaspoon Vanilla Extract
    1 tablespoon Molasses
    In a large bowl beat together butter, peanut butter and sugars. Once whipped and creamy begin add one egg at a time while continuing to beat. When the eggs are fully incorporated beat in milk, vanilla and molasses to combine.
  • 3
    1 1/4 cups All-Purpose Flour plus more for rolling
    1 cup Whole Wheat Flour
    1/2 teaspoon Baking Powder
    1/2 teaspoon Baking Soda
    2 teaspoons Salt
    In a medium bowl whisk together the remaining dry ingredients.
  • 4
      
    Add flour mixture to the butter mixture in three additions stirring just until combine. Turn dough out onto plastic wrap. Press into a disc and cover with plastic. Chill for 30 minutes or until ready to use.
  • 5
      
    Remove dough from the refrigerator and lightly flour your work surface and rolling pin. Unwrap dough and roll out to 1/4 inch thickness.
  • 6
      
    Cut out cookies using your favorite cookie cutters. Transfer cut out cookies to a baking sheet  lined with parchment, and bake in the oven for 6-8 minutes.
  • 7
    1/2 gallon Chocolate Ice Cream (slightly softened)
    sprinkles for decorating
    melted chocolate for decorating
    Remove cookies from oven and cool for 1 minute before transferring to a cooling rack to cool completely.
  • 8
    Using a spoon or a small offset spatula, scoop ice cream onto a cookie (working one at a time), spread evenly and then top with the same shaped cookie. Place on a baking sheet and return to a freezer. Once ice cream is firm remove and decorate with sprinkles and chocolate.
 
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