Crunchy Salty Sweet

It all started so innocently. I was on the hunt for the perfectly chewy/crunchy/soft peanut butter cookie. The result of all this ‘research’ was WAY too many cookies at my disposal. So, it really was only a matter of time before ice cream made it’s way into the picture.

Now, most people will think that this recipe is coming about 3 months too soon (or 7 months late), but I always have been and always will be a firm believer in year-round ice cream consumption. For these, I went for a store bought high quality gelato (don’t even get me started on my Talenti addiction…), but I anticipate incorporating some homemade ice cream in the VERY near future.

Cream together butter, peanut butter and sugars.

Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt.

Stir into batter.

Optionally, add peanut butter chips (I made half the batter plain, and then added 1 cup of chips to the remaining batter).

Roll into 1 1/2 inch balls and put on baking sheets.

Flatten each ball with a fork, making a criss-cross pattern.

Bake in a preheated 375 degrees oven for about 10 minutes or until cookies begin to brown.

Let cookies rest at room temperature for about 30 minutes, and then place cookies in the freezer for at least 1 hour.

When ready to assemble, remove the ice cream from the freezer and let soften for 10-15 minutes.

Remove cookies from the freezer.

Scoop the ice cream, and press the cookies together until the ice cream just comes to the edge of the cookie sandwich.

Roll in some sprinkles for a festive touch!

Eat immediately.

Note: Cookie sandwiches can be stored in the freezer, double-wrapped in plastic wrap, for about 3 days without compromising their flavor.

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Adapted from: All Recipes

Makes: about 32 cookies or 16 ice cream sandwiches

Prep: 10 minutes, Cook: 10 minutes, Total: 20 minutes (plus about 90 minutes of cooling/freezing time)

• 2 sticks unsalted butter, room temperature
• 1 cup creamy peanut butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons baking soda
• 2 cups peanut butter chips (optional)
• about 1/3-1/2 cup ice cream/gelato, per ice cream sandwich

Cream together butter, peanut butter and sugars.

Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt.

Stir into batter.

Optionally, add peanut butter chips (I made half the batter plain, and then added 1 cup of chips to the remaining batter).

Roll into 1 1/2 inch balls and put on baking sheets.

Flatten each ball with a fork, making a criss-cross pattern.

Bake in a preheated 375 degrees oven for about 10 minutes or until cookies begin to brown.

Let cookies rest at room temperature for about 30 minutes, and then place cookies in the freezer for at least 1 hour.

When ready to assemble, remove the ice cream from the freezer and let soften for 10-15 minutes.

Remove cookies from the freezer, scoop the ice cream, and press the cookies together until the ice cream just comes to the edge of the cookie sandwich.

Roll in some sprinkles for a festive touch!

Eat immediately.

Note: Cookie sandwiches can be stored in the freezer, double-wrapped in plastic wrap, for 3-4 days without compromising their flavor.