Tag: peanut butter

Peanut Butter, Chocolate and Oreo Ice Cream

Peanut Butter Chocolate and Oreo Ice Cream

It’s been incredibly hot in New York City for the past few days, with temperatures reaching into the mid-90s.

Summer in NYC is always something of a mixed blessing. On the upside, the days are long, the nights are filled with cocktails and outdoor dining and concerts in the park, and every day is ‘sundress and sandals’ weather. On the downside, the city is packed with tourists, there are smelly garbage piles on every corner, and a broken air conditioner can make a packed subway car even less pleasant than usual.

OreosSometimes, after a sweaty, steamy day in the city, you absolutely need to cheer up (and cool down) with a scoop or two of ice cream!

So, thanks to the steamy weather, I had the perfect excuse to whip up a batch of this favorite summertime treat. (Although really, is there ever a bad time to make homemade ice cream?)  It wasn’t until after I’d concocted this recipe for peanut butter, chocolate and Oreo cookie ice cream that I discovered that today, July 23rd, is Peanut Butter and Chocolate Day. July also happens to be National Ice Cream Month, making it the perfect day to post this recipe!

A twist on classic cookies n’ cream, this ice cream starts with a creamy chocolate and peanut butter base, and is filled to the brim with chunks of Oreo cookies. Yum!

Read More

Homemade Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream
Print Recipe
Homemade Peanut Butter Cup Ice Cream
A creamy peanut butter ice cream, with chunky peanut butter cups and miniature chocolate chips!
Peanut Butter Cup Ice Cream
Course Dessert
Cuisine Ice Cream
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 5 hours
Servings
Ingredients
Course Dessert
Cuisine Ice Cream
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 5 hours
Servings
Ingredients
Peanut Butter Cup Ice Cream
Instructions
  1. In a mixing bowl, combine cream, milk, and sugar. Whisk until sugar has dissolved.
  2. Stir in vanilla extract, vodka (if using) and salt.
  3. Add peanut butter and use a whisk or hand mixer to combine. Finished mixture should be smooth and creamy, with no large chunks of peanut butter remaining.
  4. Chill mixture in the fridge for a minimum of 1-2 hours, or overnight.
  5. While ice cream mixture is chilling, chop peanut butter cups (if your kitchen is on the warmer side, it might be helpful to freeze the peanut butter cups for a few minutes before chopping) and measure out chocolate chips. Set aside.
  6. Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer's instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
  7. Churn until thickened, about 15 minutes.
  8. With ice cream maker still churning, add chopped peanut butter cups and miniature chocolate chips, allowing mixture to churn for a few minutes between each addition.
  9. Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving, or until ice cream reached desired consistency.
Recipe Notes

Be sure to use a sweetened commercial peanut butter (ie: Jif, Skippy, Peter Pan--I used Smooth Operator by Peanut Butter & Co.) for this recipe. A sweetened peanut butter produces a smoother, creamier finished product than a "natural" peanut butter which contains just peanuts and oil.

Ice cream will fill the better part of a 42-ounce Glad storage container, and should serve 3-5 people depending on portion size. Recipe can easily be doubled to accommodate a bigger crowd.

Oversized Quadruple Peanut Butter Cookies

Oversized Quadruple Peanut Butter Cookies

If you love peanut butter cookies, this is the cookie recipe for you.

Soft, chewy, and delightfully oversized, they’re made with a creamy peanut butter base and absolutely loaded with crunchy, chocolate-y goodness: Reese’s Pieces, Reese’s Peanut Butter Cups, chocolate chips, and chopped peanuts! Plus these cookies bake up super pretty and colorful, making them a great choice for gifting.

This recipe makes about fifteen large (3.5″ diameter) cookies. However, you could easily roll smaller dough balls to produce about 25-30 standard-size cookies. Either way, be sure to allow a few inches of space when placing your dough on the cookie sheets, as these cookies will spread quite a bit as they bake.

As a side note, these definitely turn out best when baked on a silicone mat, as it helps to prevent the candy pieces from sticking to the tray. I like my Vremi silicone baking mats. However, you could bake these directly on an ungreased cookie sheet if necessary. Also, for best results use a commercial peanut butter which contains some sugar. I’m a huge fan of NYC-based Peanut Butter & Company, so I made these cookies using The Bee’s Knees by Peanut Butter & Co. However, any sweetened peanut butter–Peter Pan, Skippy, etc–would work just as well.

Oversized Quadruple Peanut Butter Cookies

Creative Peanut Butter Cookies

  • Mix up your add-ins! For this batch I used Reese’s Pieces, Reese’s Peanut Butter Cups, chocolate chips, and crushed peanuts. However, you could sub in any peanut butter candy you wish. Some possibilities include chopped Snickers or Mr. Goodbar, peanut butter chips, peanut (or peanut butter) M&Ms, chocolate-covered peanuts, and anything else you can think of!
  • Play around with peanut butters. I used The Bee’s Knees by Peanut Butter & Co., which contains honey. Their Dark Chocolate Dreams or White Chocolate Wonderful peanut butter would work nicely, too. And, this Reese’s Peanut Butter Chocolate Spread sounds like it could be a fantastic addition to these peanut butter cookies!

Oversized Quadruple Peanut Butter Cookies

Love candy-packed cookies? Be sure to check out my recipe for double caramel chocolate M&M cookies. And for peanut butter fans, my chocolate peanut butter-stuffed muffins are a great choice, too!

Some recipes may contain affiliate links. Thank you for supporting this blog!

SaveSave

SaveSave

Print Recipe
Oversized Quadruple Peanut Butter Cookies
Bakery-sized peanut butter cookies loaded with chocolate and peanut butter candies. Perfect for peanut butter fans!
Oversized Quadruple Peanut Butter Cookies
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
3.5" diameter cookies
Ingredients
Course Dessert
Cuisine Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
3.5" diameter cookies
Ingredients
Oversized Quadruple Peanut Butter Cookies
Instructions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Unwrap peanut butter cups. Chop peanut butter cups and peanuts, and set aside.
  3. In a large mixing bowl, use a hand mixer to combine butter, 3/4 cup granulated sugar, brown sugar, peanut butter, egg, and vanilla extract.
    Oversized Quadruple Peanut Butter Cookies
  4. In a separate bowl, sift together flour, salt, baking soda, and baking powder. Add to butter mixture and beat well to combine.
    Oversized Quadruple Peanut Butter Cookies
  5. Stir in peanut butter cups, Reese's Pieces, peanuts, and chocolate chips. Reserve a few of each add-in for pressing into the tops of the cookies.
    Oversized Quadruple Peanut Butter Cookies
  6. Cover dough with plastic wrap and chill, at least one hour.
    Oversized Quadruple Peanut Butter Cookies
  7. Remove chilled dough from refrigerator. Roll into golf ball-sized balls (you should end up with 15-16 total). Coat balls in remaining 4 Tbsp of granulated sugar, covering completely.
    Oversized Quadruple Peanut Butter Cookies
  8. Place dough balls about 3" apart on baking sheets lined with silicone mats, and use your fingers to flatten slightly. (Do not crowd your trays, as these cookies will spread.) If desired, press a few extra chips, nuts, or candies into the top of each dough ball.
    Oversized Quadruple Peanut Butter Cookies
  9. Bake cookies at 375 degrees Fahrenheit for 10-12 minutes. Do not overbake.
  10. Remove trays from oven and allow to sit for 5-10 minutes before transferring cookies to a wire rack to cool completely.
    Oversized Quadruple Peanut Butter Cookies
Recipe Notes

These cookies turn out best when baked on a silicone mat. If you do not have one, bake your cookies on ungreased cookie sheets.

For best results, use a commercial peanut butter which contains some sugar. (I used The Bee's Knees by Peanut Butter & Co.) Avoid making these with an oily, peanuts-only "natural" peanut butter if possible.