Pioneer Woman Chocolate–Peanut Butter Ice Cream Sandwiches

These loaded Pioneer Woman chocolate peanut butter ice cream sandwiches are made with homemade peanut butter-stuffed chocolate chunk cookies and rich chocolate ice cream. They take about 25 minutes to prep, 15 minutes to bake, and several hours to freeze.

These aren’t regular cookies with ice cream shoved between them. Each cookie has a frozen ball of sweetened peanut butter hidden inside, so when you bite through the chocolate cookie shell, you hit peanut butter first, then cold chocolate ice cream in the middle. That layered bite is what makes these worth the extra step.

Freeze the peanut butter rounds for at least 2 hours before wrapping them in dough. If they’re still soft, the peanut butter melts into the cookie during baking and you lose that distinct pocket. When you enclose each round in dough, make sure there are no gaps or thin spots. Roll it gently to seal, then flatten with your palm. Any exposed peanut butter leaks out in the oven and burns on the pan.

Pioneer Woman Chocolate–Peanut Butter Ice Cream Sandwiches

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Chinese Courses:Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 25 minutesCook time: 15 minutesRest time:6 hours 20 minutesTotal time:7 hours Servings:4 servings Best Season:Summer

Description

These Pioneer Woman chocolate peanut butter ice cream sandwiches hide sweetened peanut butter inside chocolate chunk cookies, then sandwich them around scoops of chocolate ice cream.

Ingredients

• 1/2 cup creamy peanut butter
  
• 1/4 cup powdered sugar
  
• 1 1/2 cups all-purpose flour
  
• 1 1/2 teaspoons instant coffee granules
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon kosher salt
  
• 1 stick salted butter, at room temperature
  
• 2/3 cup packed light brown sugar
  
• 1/4 cup granulated sugar
  
• 1 teaspoon vanilla extract
  
• 1 large egg
  
• 4 ounces semisweet chocolate, chopped into chunks
  
• 2 cups chocolate ice cream

Instructions

1. Line two baking sheets and a plate with parchment paper. Stir together the peanut butter and powdered sugar until smooth. Portion into 12 small rounds using a teaspoon and place on the prepared plate. Freeze until firm, at least 2 hours or overnight.
   
2. Preheat the oven to 375°F. Whisk together the flour, instant coffee granules, baking powder, baking soda, and salt in a medium bowl.
   
3. Beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until combined, about 2 minutes. Add the vanilla and egg and beat until smooth, about 1 minute, scraping the sides as needed. Reduce the speed to low and slowly mix in the flour mixture until just combined. Add the chocolate chunks and mix briefly.
   
4. Scoop 12 balls of dough, about 3 tablespoons each, onto the prepared baking sheets. Flatten each into a disk with your palm. Place one frozen peanut butter round in the center of each disk. Wrap the dough edges around the peanut butter, enclosing it completely. Roll gently to seal, then flatten again with your palm. Space them at least 2 inches apart.
   
5. Bake, switching the pans halfway through, until golden brown around the edges, 15 to 16 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
   
6. Scoop 1/3 cup of chocolate ice cream onto the flat side of half the cookies. Press a second cookie on top. Freeze until firm, at least 4 hours.

FAQs

Why is there instant coffee in the cookie dough?

It deepens the chocolate flavor without making the cookies taste like coffee. A small amount of coffee enhances cocoa the way salt enhances sweetness. You won’t taste coffee in the finished cookie, just a richer, more complex chocolate.

Can I use crunchy peanut butter for the filling?

Creamy works better because it mixes smoothly with the powdered sugar and freezes into a solid, uniform round. Crunchy peanut butter is harder to shape into neat balls, and the nut pieces can poke through the dough and create gaps during baking.

What do I serve it with?

A glass of cold milk is the obvious match. For a party, set these out alongside the Frozen Cappuccino Cups so guests can pick between a coffee-flavored bite and a chocolate-peanut butter one. Both are grab-and-go, so they work well on the same dessert table.

How do I keep the ice cream from squishing out the sides?

Let the cookies cool completely before assembling. Scoop the ice cream onto one cookie, press the second one on gently, then immediately freeze. If the ice cream is too soft when you assemble, it pushes out the edges before it firms up. Work quickly and get them into the freezer within a minute.

How long do these keep in the freezer?

Up to two weeks, individually wrapped in plastic wrap. The cookies soften slightly over time from the moisture in the ice cream, which some people actually prefer. For the crispest texture, eat them within the first few days.