Today there is something for everyone.
The chocolate lovers.
The coffee addicts.
The cookies and cream die-hards.
The peanut butter obsessed.
And obviously the “I scream, you scream, we all scream for ice cream” people.
Yup, this one’s got it all and it’s so good.
The idea behind these came from my mom. She loved the original Peanut Butter Oreos that I made back in the day when my photos were so embarrassing. She actually said they were maybe her favorite cookie I have ever made and possibly even her favorite cookie period.
She kind of says that every time I make any cookie. So really, I can not be sure. But trust me, she has good judgment. Homemade trumps store-bought any day. Especially when there is peanut butter involved. Peanut butter makes everything better.
Oh and so does things dipped in chocolate. I think we should just start dipping everything in chocolate from now on. K?
Really, these are pretty simple.
You make the cookies a little bigger than a normal Oreo, then you spread the the cream filling on one side and plop a nice big scoop of mocha ice cream right on top. Oh yes, it’s gettin good isn’t it?
Next throw the bottom halves of the sandwiches (the ones with the ice cream) in the freezer for a little bit so they don’t just melt all over you when you take a big old bite. Trust me, do this. It really helps keep everything together. Well those are getting all cooled off spread the other half of the cookie with any remaining cream filling and lots of peanut butter.
Ok, now quickly mix up the magic shell and start getting real excited. Like real, real excited.
Remove the bottoms of the sandwiches from the freezer and place the peanut butter half (peanut butter side meats the ice cream) right smack on top of the mocha ice cream.
Immediately dip into the the magic shell.
Let harden two minutes…….
- 1 cup unsalted butter, melted and slightly cooled
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 egg
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1 2/3 confectioners' sugar
- 1 tsp vanilla extract
- 1 tablespoon milk
- Pinch of kosher salt
- 3/4 cup creamy peanut butter
- 1 quart homemade or store bought Mocha Espresso ice cream, softened
- Chocolate coating/magic shell
- 12 ounces mik chocolate, chopped
- 1/3 cup coconut oil
Make the cookies. In a medium microwave safe bowl, place the butter and chocolate chips in microwave, stirring every 30 seconds until melted. Whisk in the sugar until well combined. Whisk in the vanilla and chocolate. Whisk in the egg until combined. In another bowl, whisk flour, cocoa, salt and soda until combined. Stir flour mixture into the chocolate mixture. Beat with a mixer until the dough comes together as a solid.
Transfer the dough to a sheet of wax paper. Shape into a log about inches 7 to 8 in diameter. Place log along the edge of wax paper and roll. Shape as you roll to maintain a smooth cylinder. Twist ends of paper to secure and help keep the shape compact. Refrigerate at least two hours or freeze one hour until firm.
Heat oven to 325 degrees and line baking sheet with parchment paper.
Cut dough in quarter inch thick slices and place on prepared baking sheet. Bake for about 12-18 minutes or until cookies are firm to the touch. Just watch them because it’s hard to tell by looks if they are done since they are so dark to begin with. If your cookies are smaller or bigger, adjust the baking time.
Cool and prepare the filling, also this is a good time to take the ice cream out of the freezer to soften. In a mixer, beat the butter until smooth and creamy. Add sugar and vanilla and beat until smooth. Add milk and salt and continue beating until smooth again.
Divide the cookies in half, I had 24 total cookies. Place the other half of the cookies in a bag for later. Next take about 1 or 2 tablespoons of the cream filling and spread it on the bottom of 12 cookies. Now take the softened ice cream and place one (for a thin ice cream layer) or two (for a thicker ice cream layer) scoops of ice cream onto the bottom of the cookie (right on top of the cream layer). Place the cookies on a baking sheet and place in the freezer for 20 minutes or until ready to eat.
While the ice cream freezes, spread the remaining cookies with about 1 or 2 tablespoons of peanut butter.
Before you are ready to eat, make the magic shell. Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth.
Remove the cookies from the freezer and sandwich the ice cream cookies with the peanut butter cookies. Then dip each cookie into the magic shell and let harden, about 2 minutes. Eat immediately.
These may be stored in the freezer for up to a week, but they are best right after they are dipped in the magic shell.
No really, go. It’s Friday and that obviously means you need these. Okay and maybe this too.
If you make this recipe, be sure to tag your photo #halfbakedharvest.