Chocolate Peanut Butter Ice Cream Sandwiches

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup whole milk
• 1.5 quarts peanut butter ice cream, slightly softened
• 1 cup roasted peanuts, chopped

Method

1. 1

   Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.

2. 2

   In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.

   2:00 · Cream butter and sugars
3. 3

   Beat in the egg and vanilla extract until combined.

4. 4

   Add the dry ingredients to the butter mixture in two additions, alternating with the milk, mixing just until a smooth dough forms.

5. 5

   Cover the dough and refrigerate until firm, about 30 minutes.

   30:00 · Chill dough
6. 6

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

7. 7

   Scoop the dough into 24 balls, about 1 1/2 tablespoons each, and place 2 inches apart on the prepared baking sheets.

8. 8

   Bake until the edges are set but the centers still look slightly soft, 10 to 11 minutes.

   10:00 · Bake cookies
9. 9

   Cool the cookies completely on the baking sheets, about 20 minutes.

10. 10

    Place a scoop of softened peanut butter ice cream, about 1/3 cup, on the flat side of one cookie and top with a second cookie, pressing gently to spread the ice cream to the edges.

11. 11

    Roll the exposed ice cream edges in chopped peanuts to coat.

12. 12

    Repeat with the remaining cookies and ice cream to form 12 sandwiches.

13. 13

    Wrap each sandwich individually in plastic wrap and freeze until firm, at least 4 hours before serving.