Corlea’s Peanut Butter Ice Cream Sandwiches


½ cup unsalted butter
½ cup white sugar
½ cup brown sugar
½ cup creamy peanut butter
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 egg
11/4 cup all-purpose flour

Beat butter, sugars (I used a bit less than called for), peanut butter, salt, baking powder, and baking soda until smooth.
Add egg, and beat in.
Slowly mix in flour, then refrigerate very well (at least an hour or two).
Preheat oven to 375°F. Form dough into small balls, flatten with a fork, refrigerate again for a few minutes on the baking tray, then bake for 10 mins. Leave to cool for 5 mins on the tray before moving them.
These are heavenly as is.
You can make them with a mixer or by hand, and I got 30 good-sized cookies from this recipe.
But to bring them to a whole new level, stuff a big pile of vanilla ice cream between 2 cookies, and top with chocolate sauce. Wow, so good!!

Source: allrecipes, Chef John’s Peanut Butter Cookies
Prepared, tried and tested by: Corlea Smit


3 thoughts on “Corlea’s Peanut Butter Ice Cream Sandwiches

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