"Chewy peanut butter cookies filled with homemade strawberry rhubarb sorbet - a salty sweet treat that's the best dessert version of a peanut butter and jelly sandwich that you can imagine. Store-bought strawberry ice cream is delicious in these ice cream sandwiches, too."
Peanut Butter Cookie Ice Cream Sandwiches
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Prep time: 45mins
Cook time: 15mins
Serves or Makes: 18 sandwich cookies
Recipe Card
ingredients
Strawberry Rhubarb Sorbet
- 2 cups diced rhubarb, fresh or frozen and thawed
- 1 1/2 cups sliced strawberries
- 2 1/2 cups water
- 1 1/3 cups granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
Method
Strawberry Rhubarb Sorbet
Step 1
In a stockpot, combine the rhubarb, strawberries, water, sugar and corn syrup. Bring to a boil, then simmer for about five minutes until the sugar is dissolved and the rhubarb is softened. Pour the mixture into a blender and add the vanilla; puree until perfectly smooth.
Step 2
Chill overnight in the refrigerator, then churn in your ice cream maker according the the manufacturer's instructions. Transfer to a container and freeze until firm, about 4-6 hours.
Step 3
Yields about 2 quarts of sorbet, and you'll probably have some leftover after filling the cookies.
ingredients
Peanut Butter Oatmeal Cookies
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse Kosher salt
- 1 teaspoon ground cinnamon
Peanut Butter Oatmeal Cookies
Step 1
In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter and both sugars until light and fluffy for about five minutes. Beat in the egg and vanilla.
Step 2
In a separate bowl, combine the dry ingredients, then add them by spoonfuls to the mixing bowl, mixing just until moistened. Dough will be thick, and should just hold together. Chill for several hours.
Step 3
Preheat the oven to 375. Roll the dough into balls, coat them in the extra granulate sugar, and place on a parchment lined baking sheet. Flatten the cookies with the back of a fork, and sprinkle with a little more salt. Bake for 7 1/2 minutes, until pale golden. Cool for several minutes on the baking sheet, then carefully transfer to a wire rack and cool completely before filling with the sorbet.