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Peanut Butter Chocolate cookie Ice Cream Sandwiches
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| Preheat oven to 375 degrees. 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 |
| 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. ingredients | |
| 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 |
| instructions In a medium bowl whisk together the remaining dry ingredients. instructions 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. ingredients | |
| 1/2 gallon | Chocolate Ice Cream, (slightly softened) |
sprinkles for decorating
melted chocolate for decorating
instructions
Remove cookies from oven and cool for 1 minute before transferring to a cooling rack to cool completely.
instructions
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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