There are days when I just need peanut butter. I thought I could satisfy my craving with the secret spoonful of peanut butter right out of the jar, (I admit I’m one of those people.) but that plain ole peanut butter just didn’t seem to do the trick. I needed super sweet peanut buttery, cookies! Gobble, gobble….soooo goood!! They are amazing all by themselves! But let me tell you, sandwiched with chocolate double dunker cookie dough ice cream, they are out of this world delicious!! If you could see me right now, I feel like that yellow smiley face with the two hearts for eyes and ice cream dripping off my chin! 😍

 

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Classic Peanut Butter Cookies (& Ice Cream Sandwiches)

Super flavorful cookies, with the perfect texture...not too chewy and not too soft. Great right right out of the oven, dipped in milk or made into ice-cream sandwiches!

Prep Time 15 minutes
Cook Time 10 minutes
Servings 24

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup creamy peanut butter
  • 3/4 cup granulated sugar plus 1/4 cup for rolling
  • 1/4 cup brown sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 quart ice cream, (chocolate double dunker cookie dough pictured) (Optional for Ice Cream Sandwiches) or your favorite flavor

Instructions

  1. Preheat oven to 350 degrees and lightly grease a baking sheet or line with parchment paper or a silicone baking mat.

  2. In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.

  3. In a separate bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.

  4. Add the dry ingredients to wet ingredients and mix until combined. Be careful not to over mix.

  5. Roll balls of dough (about 2 tablespoons of dough per cookie) and then roll into the remaining granulated sugar. Place on a baking sheet about 2 -3 inches apart. Press fork about half way down into the tops to create the criss-cross pattern into each cookie.

  6. Bake for 8-9 minutes until very lightly browned. Watch closely as to not to over bake. Allow to cool for 4-5 minutes on the baking sheet before transferring to a wire cooling rack. (They will continue to cook on the rack.)

  7. To assemble sandwiches, scoop 2 tablespoons of your favorite ice cream onto the bottom of one cookie. Then top with a second cookie and gently press the cookies together. Repeat with all cookies. Wrap in plastic wrap. And chill in freezer for at least 1 hour before serving.

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