peanut butter ice cream sandwiches
PREP TIME 20 mins, COOK TIME 10 mins, plus cooling and freezing
1⁄2 cup solid semisweet or dark chocolate (70 percent cocoa)
3 1⁄2 tbsp unsalted butter
1⁄4 cup sugar
1⁄4 cup light brown sugar
1 tbsp whole milk
1 tsp vanilla extract
1 cup all-purpose flour
4 tbsp crunchy peanut butter
4 scoops of good-quality vanilla ice cream
1 Preheat the oven to 350ºF (180ºC). Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water (see technique for melting chocolate). Stir constantly and remove the bowl from the heat as soon as the chocolate has melted. Set aside to cool.
2 When the chocolate mixture has cooled, beat in the sugars, egg, milk, and vanilla extract. Sift in the flour and fold to combine. Place large tablespoons of the batter, spaced well apart, on 2 baking trays lined with parchment paper to make 8 large cookies. Bake in the center of the oven for 10 minutes, until just crispy at the edges but still soft in the middle. The cookies will firm up further as they cool.
3 Leave the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely, then put them in the freezer for 10 minutes before serving.
4 To serve, spread the flat half of a cookie with a tablespoonful of the peanut butter. Spread the flat half of another (try to match up the sizes of the pairs of cookies) with a scoop of the vanilla ice cream, sandwich together, and serve immediately.
For an even richer cookie, add a handful of white or dark chocolate chips to the mixture before baking. You can even experiment with different ice cream flavors for the filling.