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.
Ingredients
- 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
Method
- Preheat the oven to 180 C.
- Line 2 baking sheets with parchment paper
- Using an electric beaters, cream the sugars, butter and peanut butter together until well blended.
- Gradually add the beaten egg, and beat well.
- Finally sieve in the flour and baking powder, and stir to combine.
- 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)
- Flatten the cookie balls with a fork
- Bake the cookies for 10-15 minutes, until golden brown.
- Leave to cool on a wire rack.
- Once cool, place a small scoop of ice-cream between two cookies, and eat straight away or refreeze for later.
