Categories: Desserts
Ingredients
- Cookies:
- 1/2 cup of butter at room temperature
- 1 cup of sugar
- 2 tablespoons of brown sugar
- 1 1/2 cups of flour
- 1/4 teaspoon of salt
- 1 1/2 teaspoons of baking powder
- 1 egg, beaten
- 1 teaspoon of vanilla
- 1/2 teaspoon of cinnamon
- 2 oz. of unsweetened chocolate
- 2 tablespoons of unsweetened cocoa
- Peanut Butter Ice Cream:
- 3 cups of heavy whipping cream
- 1 cup of natural, unsweetened peanut butter (can use chunky or smooth depending on your preference)
- 3/4 cups of sugar
- 1 teaspoon of vanilla
- Dash of cayenne pepper (optional)
Directions
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Cookies:
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In a double boiler, melt the unsweetened chocolate.
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Whip the soft butter and sugars until fluffy.
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Add to butter and sugar mixture the beaten egg, vanilla and cinnamon. Mix well.
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Sift the flour, cocoa, salt and baking powder.
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Add to butter, etc. Mix well.
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Stir in melted unsweetened chocolate.
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Cool dough in refrigerator for half an hour or longer.
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Preheat oven to 400 degrees.
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Line a cookie sheet with parchment paper and scoop out a tablespoon of dough for each cookie.
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Bake for 8-10 minutes. (After taking sheet out of the oven, you can press down on hot cookies with a glass or spatula to flatten a bit.)
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Cool on sheet.
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Repeat for rest of the dough.
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Peanut Butter Ice Cream:
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Heat the peanut butter and sugar together on medium until the sugar dissolves, about two minutes.
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Whisk together peanut butter and sugar with cream, vanilla and cayenne until smooth.
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Refrigerate for an hour or until chilled.
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Freeze and churn according to your ice-cream maker’s instructions.
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Sandwich Methods:
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Chill cookies and ice cream in freezer for about an hour.
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Take out and place one scoop of ice cream between two cookies, and either eat immediately or return to the freezer (either individually wrapped or several laid flat in a plastic container). As long as they’re well wrapped, can keep in the freezer for at least a week.