Sandwiches, that is.
There’s just something about summer weather that makes enjoying an ice cream sandwich even more special. Especially when we’re talking about homemade cookies and semifreddo.
Yesterday’s rainy and cooler weather provided us with ample time for some baking without heating up the kitchen too much. The result? Ultimate Moist Peanut Butter Cookies, Classic Chocolate Chip Cookies and Oatmeal Cookies. Delicious!
Our Ultimate Moist Peanut Butter Cookie Recipe starts with our Chunky Peanut Butter and exhibits all the the things we love about this classic cookie – the crunch from the salty peanuts and a perfectly soft and chewy center.
Ultimate Moist Peanut Butter Cookie
- 3/4 cup butter, room temperature
- 1/2 cup Stonewall Kitchen Chunky Peanut Butter
- 3/4 cup brown sugar
- 1/4 cup plus 3 Tablespoons granulated sugar
- 1 egg, slightly beaten
- 1 teaspoon pure vanilla
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350°F. Grease or line with parchment paper a cookie sheet.
- Using an electric mixer fitted with a paddle on medium speed (or by hand), beat together the butter and Chunky Peanut Butter until fluffy.
- Add brown sugar and 1/4 cup granulated sugar and beat until smooth.
- Beat in the egg and vanilla.
- Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix on low speed until dough is uniform, making sure to not over mix.
- Pull pieces of dough and roll between your hands to form 1 1/2-inch balls. Roll balls in remaining granulated sugar.
- Place cookie balls on a greased cookie sheet 2-inches apart. Press cookie balls with a fork to make a crosshatch pattern and slightly flatten the cookie.
- Bake for 12-15 minutes until cookies are golden brown on the edges. Do not over bake or the cookies will not be chewy. Cool on a wire rack.
When thinking about the right ice cream to sandwich between our cookies, our Chocolate Semifreddo came to mind. Semifreddo is a “semi-frozen” dessert that has the texture of a frozen mousse. We regularly make semifreddo during the summer because it is a breeze to make and easily interchangeable with the flavors your craving! For the purpose of sandwiching between peanut butter cookies, we chose our Dark Chocolate Sea Salt Caramel Sauce, but Bittersweet, Chocolate Peanut Butter or Dark Chocolate Toffee would be equally delicious.
- 2 cups heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- 12 ounce jar Stonewall Kitchen Dark Chocolate Sea Salt Caramel Sauce (or dessert sauce of your choice)
- Whip heavy cream in a chilled mixing bowl with a whisk attachment until soft peaks form. Slowly add sugar and vanilla. Fold in the Dark Chocolate Sea Salt Caramel Sauce. Place in a covered container that can go into the freezer.
- Place semifreddo in the freezer for at least 6 hours or overnight. Semifreddo is best if used within 3-4 days.
Speaking of classic, next up is our easy-to-bake Classic Chocolate Chip Cookie Mix. We love how easy this mix is to use, and that we can add just a few items from our pantry to have a batch of cookies in no time at all. Perfect for the unexpected guest, or in our case, an ice cream sandwich party.
We used Espresso Latte ice cream (we love Giffords!) between our cookies and then rolled the exposed ice cream in mini chocolate chips for a little something extra. Chocolate sprinkles would work well, too.
Our last cookie combination might be our personal favorite – our Sea Salt Caramel Semifreddo sandwiched between two Oatmeal Cookie with Farmhouse Pancake and Waffle Mix and dipped in melted Valrhona dark chocolate. To die for! We love the flavor our Pancake & Waffle Mix gives these crisp cookies. Our recipe calls for both chopped nuts and yellow raisins, but you could eliminate or replace with chocolate chips if you prefer. Follow the same semifreddo recipe above and just replace the Dark Chocolate Sea Salt Caramel with Sea Salt Caramel Sauce – or another favorite!
- 2 cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups rolled oats
- 1/2 cup chopped nuts
- 1 cup yellow raisins
- 1/2 cup melted butter
- 1 1/4 cups sugar
- 2 eggs, beaten
- 1/3 cup molasses
- 1 teaspoon Stonewall Kitchen Pure Vanilla Extract
- In a large bowl, stir together Farmhouse Pancake & Waffle Mix, baking soda, baking powder, cinnamon and salt.
- In another bowl, cream together butter, sugar, eggs, molasses and vanilla.
- Gradually add dry ingredients to creamed mixture.
- Mix in oats, nuts and raisins.
- For each cookie, drop a heaping tablespoon onto a greased cookie sheet, two inches apart.
- Bake in a preheated 325°F oven for 12-14 minutes. Let cool slightly before removing from pan.