Peanut butter cookie ice cream sandwiches recipe
Peanut butter cookie ice cream sandwiches with caramel chocolate sauce These simple 3-ingredient peanut butter cookies are perfect for making ice cream sandwiches. The caramel chocolate sauce takes them to the next level, too! 200g/7oz crunchy peanut butter1 free-range egg180g/6oz soft light brown sugar½ tsp salt 200g/7oz crunchy peanut butter 1 free-range egg 180g/6oz soft light brown sugar ½ tsp salt 300g/10½oz caster sugar150g/5½oz salted butter300ml/10fl oz double cream150g/5½oz dark chocolate, broken into pieces 300g/10½oz caster sugar 150g/5½oz salted butter 300ml/10fl oz double cream 150g/5½oz dark chocolate, broken into pieces vanilla ice cream, cut to the cookie size vanilla ice cream, cut to the cookie size Method To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together.To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches. To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together. When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together. To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches. To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches.