Packing up and selling all my belongings has got me in a bad mood. I haven’t been able to cook dinners lately or bake things or just eat normally. I looked at what’s left in my pantry and what’s left of my cooking toys… I have just enough to make peanut butter chocolate chip cookies. YAY! Finally something that won’t stress me out and something delicious to post! Can’t think of a better way to cheer myself up, peanut butter + chocolate.
I’ve been meaning to make peanut butter chocolate cookies for a while now, I think that’s why I have 2 extra tubs of peanut butter in the pantry. Luckily no one has bought my cookie sheets or mixing bowls yet. So a little whisking here, a little taste testing there… and we have peanut butter chocolate chip cookies. Since I’m a sucker for ice cream sandwiches, I had to try these in ice cream sandwich form. I think they might better than my usual snickerdoodle option! It might be a while until my next cooking experiment post so I hope you enjoy it!
1 1/2 cups of all-purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1 stick/8 tablespoons of butter or margarine, room temp
1 cup of light brown sugar
1 large egg
1/2 teaspoon of vanilla
1 cup of crunchy peanut butter
1 cup of chocolate chips
Preheat oven to 350°F or 170°C
Step 1: The dry stuff!
In a mixing bowl, combine the flour, baking soda, and salt. Set aside for later.
Step 2: The wet stuff!
In another mixing mixing bowl, whisk together the butter and the brown sugar until light and fluffy. Now whisk in the egg and vanilla until well combined. Now add in the peanut butter and whisk until combined. Now combine the flour mixture from before with the batter and mix until just combined. Pour in the chocolate chips, fold until they’re mixed into the batter, but be careful not to over mix! Now dump the batter on some plastic wrap, cover it entirely to make sure it doesn’t dry out and pop it in the fridge for about 2 hours.
Step 3: The baking!
Once the cookie dough has chilled for a couple hours (you can make ahead and leave it over night if you want too), scoop out about a tablespoon of dough onto a parchment lined baking sheet. Using the backs of two spoons shape the dough ball into squares. Now dip a fork in some flour and press against the four sides of the square to make lines. Pop the baking tray into the freezer for about 5 minutes to quickly chill the dough while you make the next sheet. Once you’ve done the next sheet, pop that in the freezer and take the one in the freezer out and pop that in the oven for about 12 minutes. You can leave that next batch freezing until these are ready to come out. Make sure to rotate them halfway so they cook evenly. You can make bigger ones and smaller ones to your liking. I personally like to make bigger ones for big ice cream sandwiches! Once ready, transfer the parchment paper with cookies on them onto a cooling rack and let them sit to cool while you work on the next batch.
A little trick to making ice cream sandwiches with these cookies. I like them a little bit more on the chewer side. I made my sandwich cookies with a heaping tablespoon of cookie dough – came out to almost 2 tablespoons if you just eyeball it. Make sure to flatten it a little bit so you get a nice even cookie for your sandwich. Bake it for about 10-12 minutes depending on your oven. They will look a little undone but they’re perfect for ice cream sandwiches. A little trick to getting your ice cream perfect for ice cream sandwiches… run a knife under hot water and cut out a block of ice cream about 1 inch thick. If you can find ice cream that comes in a paper box, just slice and peel off the paper. I used vanilla because that’s all that is left in our freezer but go wild with your favorite flavors! Until next time, enjoy the cookies!