Chocolate Peanut Butter Cookiewich |
Prep time: 1 hour 20 mins
Cook time: 12 mins
Total time: 1 hour 32 mins
- 3 tbsp butter, room temperature
- 2 tbsp granulated sugar
- 2 tbsp confectioners' sugar
- 1 tbsp brown sugar
- ⅓ cup creamy peanut butter
- 1 egg
- ½ cup and 1 tbsp all-purpose flour
- ½ tsp baking powder
- Pinch of salt
- Tillamook Chocolate Peanut Butter ice cream
- Preheat oven to 375 degrees F.
- In a large mixing bowl, add sugars and butter. Cream together on medium speed.
- Add the egg and continue beating.
- Add flour, baking powder and salt.
- Wrap in a plastic wrap and chill in the refrigerator for 1 hour.
- Roll 1-inch balls of dough, then form into an flat oval shape.
- Use a fork to make impressions vertically and horizontally, then pinch the center to form a peanut shape.
- Bake for 12 minutes.
- Cool on a wire rack for 30 minutes.
- Use two cookies to sandwich ice cream between them.
Makes 8 cookies, or 4 cookiewiches
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/chocolate-peanut-butter-cookiewich/
3.2.2045