Chocolate Peanut Butter Cookiewich

peanut butter cookiewich

Chocolate and peanut butter…. what could be a better combinaton? This chocolate peanut butter ice cream sandwich, also known as a cookiewich, is the perfect summer treat. Delicious, creamy Tillamook chocolate ice cream swirled with peanut butter sandwiched between two soft peanut butter cookies – yum! Go ahead and treat yourself, you deserve it.

From July 1, 2013 to July 31, 2013, Tillamook is offering readers of My San Francisco Kitchen a $1 off coupon so that you can try one of their many delicious ice cream flavors. Click here to get your coupon! The #1 ice cream brand in the Northwest*, Tillamook is based in Oregon and uses high quality milk in their ice creams from cows not treated with artificial hormones.** The $1 off Tillamook Ice Cream coupon will will expire within 30 days of printing, so don’t forget to use it soon! Please reach out to Tillamook directly with any questions, comments, or concerns about the coupon: Contact Tillamook []

Tillamook Summer Ice Cream Contest

From July 1-16, tell Tillamook why you or someone you know deserves a Tillamook Ice Cream party and you could win everything needed to throw one—cherry on top included. Simply fill out the form on the landing page to enter the contest.

Good luck!

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5.0 from 3 reviews
Chocolate Peanut Butter Cookiewich
Prep time
Cook time
Type: Dessert
Serves: 3
  • 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
  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl, add sugars and butter. Cream together on medium speed.
  3. Add the egg and continue beating.
  4. Add flour, baking powder and salt.
  5. Wrap in a plastic wrap and chill in the refrigerator for 1 hour.
  6. Roll 1-inch balls of dough, then form into an flat oval shape.
  7. Use a fork to make impressions vertically and horizontally, then pinch the center to form a peanut shape.
  8. Bake for 12 minutes.
  9. Cool on a wire rack for 30 minutes.
  10. Use two cookies to sandwich ice cream between them.
Makes 8 cookies, or 4 cookiewiches

*The FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.
**Source: IRI 2012


  1. cakewhiz says:

    Omg omg omg! you are killing me here. Can i please have the whole batch so i can start stuffing it into my mouth immediately? lol 😉

    btw, i really like the shape of the cookies…. they kinda look like “nutter butters”

  2. Amy says:

    Chocolate + PB + ice cream?? I think I’m in heaven! My mouth is watering… And your cookies look so gosh darn cute! Like nutter butters — but puffy, just the way I like my cookies! 🙂

  3. foodienewz says:

    Your food photos are amazing. You can share your mouth watering photos with us at is a new food sharing site and we actually try our best to promote your food photos. At all your food photos will be published without any editorial review so I really hope you come and join us.

  4. Emily says:

    Wow! These look beautiful and so good! I’ve never heard of Tillamook ice cream, but I will be scouring the grocery store look for it now! I’ve pinned this recipe and also included it in a chocolate peanut butter recipe roundup over on our blog today! Yummmmy! 🙂


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