Peanut Butter Ice-cream Cookies

August 17, 2015


There is nothing quite like home-made ice-cream cookies. Of course you can buy frozen ice cream cookies and bars, but inevitably the cookie is all soft and mushy, instead of crisp and crumbly like the home-made ones.  These simple peanut cookies are perfect for ice-cream sandwiches. They are really crunchy and nutty which pairs so well with creamy vanilla ice-cream. Truth is, I try not to make these cookies too often, as I usually end up eating all of them. As the summer days are coming to an end though, I highly recommend this very simple but addictive ice-cream cookie recipe. It’s a great dessert for a crowd – just give everyone two cookies, and let them make their own ice-cream sandwich with a scoop of ice-cream.



  • 45g of brown sugar
  • 45g of white sugar
  • 50g of salted butter
  • 75g of peanut butter, I like crunchy
  • 1 egg, beaten
  • 110g of all-purpose flour
  • 10g of baking powder


  1. Preheat the oven to 180 C.
  2. Line 2 baking sheets with parchment paper
  3. Using an electric beaters, cream the sugars, butter and peanut butter together until well blended.
  4. Gradually add the beaten egg, and beat well.
  5. Finally sieve in the flour and baking powder, and stir to combine.
  6. Form the cookie dough into 20 small balls (about a dessertspoon of mixture) leaving a good space between each cookie (I got 10 cookies  on each tray)
  7. Flatten the cookie balls with a fork
  8. Bake the cookies for 10-15 minutes, until golden brown.
  9. Leave to cool on a wire rack.
  10. Once cool, place a small scoop of ice-cream between two cookies, and eat straight away or  refreeze for later.


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