Dig into this tasty treat!
ingredients
ingredients
method
step-by-step directions

Daphne Oz's Peanut Butter Chocolate Cookie Sandwich

  • 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
step-by-step directions
  • Preheat oven to 375 degrees.
  • 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.
  • In a medium bowl whisk together the remaining dry ingredients.
  • 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.
  • Remove dough from the refrigerator and lightly flour your work surface and rolling pin. Unwrap dough and roll out to 1/4 inch thickness.
  • 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.
  • Remove cookies from oven and cool for 1 minute before transferring to a cooling rack to cool completely.
  • 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.
Similar categories: Desserts Courses & Meals
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