Peanut Butter Cookie Ice Cream Sandwich

 While we're pretty sure it's much easier to just go to the store and buy ice cream sandwiches, there is something great about being able to decide exactly what type of cookie ice cream sandwich you want.  As our first attempt to this slightly messy recipe, we decided to keep it simple with our homemade peanut butter cookies.  Then, to keep it easy, we bought neapolitan ice cream from the store.   (If you want to be ambitious, try our Homemade Vanilla Ice Cream instead of the store bought) Peanut butter and chocolate, vanilla or strawberry are all fantastic options.  Be creative and don't let the ice cream melt!

Start by making the cookies.  For the peanut butter cookies we needed butter, peanut butter, egg, sugar, brown sugar, baking soda, baking powder, vanilla, and flour.

The 1/2 cup peanut butter and 1/2 butter should be mixed together, then add in 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 egg, sugars (1/2 cup packed brown and 1/2 cup sugar), 1/2 teaspoon vanilla and 1/2 cup flour.

After mixing in the remaining flour (3/4 cup) roll the desired amount into a ball and roll in sugar. Make sure to use a fork to make the criss-cross shape.

Bake at 375 for 7-9 minutes.

When they come out of the oven let them cool on a wire rack.  The recipe makes around 36 cookies so if you can resist the urge to eat one you'll have around 18 sandwiches.

Next is the ice cream part.  Take a cookie sheet and line it with parchment or wax paper.

Meanwhile let the ice cream soften so that you can reshape it. 

Once the ice cream is softened flatten it out on the cookie sheet using a spoon.  Then place it back in the freezer to harden.

Once the ice cream is ready it's time to put it in between two cookies.  We used a pizza cutter to cut through the ice cream.

Wrap the ice cream sandwich in saran wrap and the freeze for another hour or so.  This ensures that the ice cream sandwich will keep its shape.

If the ice cream softens too much while making the sandwiches, put the ice cream back in the freezer.

Whether strawberry or chocolate is your favorite, this recipe can please the whole family.  With neopolitan ice cream, everyone can get their perfect flavor.  Plus, you really can't go wrong with this peanut buttery greatness!













Recipe

Peanut Butter Cookies

1/2 cup butter
1/2 cup peanut butter
1/14 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla

Mix peanut butter and butter in mixing bowl
Add 1/2 cup flour, the sugars, egg, baking powder, baking soda and vanilla. Combine thoroughly
Beat in remaining flour.
Shape dough into 1 in balls.  Roll in sugar. Flatten by crisscross method.
Bake at 375 for 7 to 9 minutes.

Ice Cream Sandwiches

On parchment covered cookie sheet flatten softened ice cream.  Freeze for 1 hour.
Place ice cream on cookies.  Wrap in plastic wrap.  If the ice cream becomes too soft place back in freezer.  Once completed freeze for an additional hour.
Eat quickly once ready!

Mint Chocolate Chip Cookies

How often do you eat a green cookie? Probably not that often.  Well, the same goes for us.  So this St. Patty's Day, instead of making green Jell-O or using food coloring to dye frosting, we're making a green, minty, chocolaty cookie.  It's like mint chocolate chip ice cream, but in warm cookie form.

Start with 2 sticks of butter and soften them in a large bowl.  Add 1 1/2 cups of white sugar and cream together.

Add 1/2 teaspoon peppermint extract, 1 teaspoon vanilla extract, and 10 drops green food coloring.

Beat 1 egg into the batter. You might want to add another because the dough is fairly dry.

Now turn your oven to 375F. Start the preheat (this way you'll finish making the dough at the same time the oven has preheated).

Next your going to start on the dry ingredients.  Most recipes call for you to mix these first in another bowl.  However we here at 2 Broke Bakers hate dishes.  Therefore here is our secret.  Mix the dry ingredients on top then fold into the original mixture.

So add 2 3/4 cups flour, 1 teaspoon baking soda and 1/2 teaspoon baking powder onto the top and gently mix.  Once combined start folding the dry ingredients mixture into the original mix.

Last step is to add in the package (1 cup) of dark chocolate chips.  You can add 1/2 cup chocolate chips and 1/2 cup creme de menthe baking chips.

We think the dark chocolate adds enough, but if you want lots of mint flavor the creme de menthe baking chips will add.

Place dough in round balls onto an ungreased baking sheet. Bake for 9 minutes and then cool for 2 minutes.

Finally remove the cookies from the sheet and place on a wire rack to cool completely.

P.S. 60 cookies for under $5 = 8 cents a cookie.

Enjoy Mint Dark Chocolate Chip Cookies!

Recipe (adapted from The Idea Room )

1 Cup Softened Butter
1 1/2 Cup White Sugar
1/2  Teaspoon Peppermint Extract
1 Teaspoon Vanilla Extract
10 Drops Green Food Coloring
1 Egg
2 3/4 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Cup Dark Chocolate Chips (11oz package)

Cream butter and sugar in a large bowl
Beat in peppermint extract, vanilla extract, 10 drop green food coloring and egg.
Preheat oven to 375F
Mix flour, baking soda and baking powder on top of green mixture.  Fold flour mix unto original mix.
Add in dark chocolate chips.
Place 1 inch balls onto ungreased baking sheet.
Bake for 9 minutes.  Let rest for 2 minutes on sheet. Finish cooling on wire racks.
Makes approx. 60 cookies.