Daphne Oz's Peanut Butter Chocolate Cookie Sandwich
Dig into this tasty treat!
This tasty treat is so good you'll want it all the time!
- 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
Daphne's Peanut Butter Chocolate Cookie Sandwiches
Preheat oven to 375 degrees.
1 1/4 cups Natural Peanut Butter
1/2 cup Butter (room temperature)
1/2 cup Dark Brown Sugar
1/2 cup Granulated Sugar
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.
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.
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.
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.
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.