Deep Dish Peanut Butter Cookie Ice Cream Sundaes

Nothing beats the joy of indulging in Deep Dish Peanut Butter Cookie Ice Cream Sundaes on a warm summer evening. It all started one lazy afternoon when I found myself craving something sweet, and my pantry was calling. I had some peanut butter, chocolate chips, and a bit of creativity. As I combined these ingredients, the idea of creating a dessert that could combine my love for cookies and ice cream sparked. Fast forward to the end of the day, and I had an irresistible treat that won over my family and friends. Each layer of this dessert is a celebration of flavor and texture, from the chewy peanut butter cookies to the creamy ice cream and the warm chocolate sauce. It’s perfect for gatherings, movie nights, or simply as a sweet escape from the daily grind.

Deep Dish Peanut Butter Cookie Ice Cream Sundaes Shopping List

The ingredients for Deep Dish Peanut Butter Cookie Ice Cream Sundaes come together beautifully, creating a luscious dessert that satisfies a variety of cravings. Each component plays a vital role, from the rich peanut butter cookies to the creamy homemade ice cream and decadent chocolate sauce. Together, they create a spectacular dessert that you won’t forget anytime soon.

• For the Peanut Butter Cookies:
• 1/2 cup butter, softened: Adds richness and moisture to the cookies.
• 3/4 cup peanut butter: The star ingredient that delivers the unmistakable flavor.
• 3/4 cup brown sugar: Brings a lovely caramel-like sweetness.
• 1/2 cup white sugar: For added sweetness and a nice contrast.
• 1 egg: Binds the ingredients together.
• 2 teaspoons vanilla: Enhances the overall flavor.
• 1/4 teaspoon salt: Balances the sweetness.
• 1/2 teaspoon baking soda: Helps the cookies rise.
• 1 cup flour: The base of the cookie dough.
• 1/2 cup chopped peanuts: Adds crunch and flavor.
• 1 cup chocolate chips: For that gooey, melty chocolate goodness.
• For the Peanut Butter Ice Cream:
• 2 cups heavy whipping cream: Creates a rich, creamy texture.
• 1/3 cup peanut butter: For flavor and creaminess.
• 1 can sweetened condensed milk: Sweetens and thickens the mixture.
• 1 teaspoon vanilla: To enhance the flavor.
• For the Peanut Chocolate Sauce:
• 1 cup chocolate chips: Melted to create a rich sauce.
• 1/4 cup vegetable oil: Helps to thin the sauce for drizzling.
• 1 cup roughly chopped peanuts: For added texture and flavor.

Cooking Instructions for Deep Dish Peanut Butter Cookie Ice Cream Sundaes

Making Deep Dish Peanut Butter Cookie Ice Cream Sundaes is an adventure that anyone can enjoy! Follow these steps, and you’ll be rewarded with an incredible dessert that is sure to impress. Let’s dive into the delightful process of making this treat!

1. Make the Ice Cream: Begin by whipping heavy cream on high speed until stiff peaks form. This process is crucial as it adds air to the mixture, making the ice cream fluffy and light. Once you achieve stiff peaks, refrigerate the whipped cream until you’re ready to use it. In another bowl, mix peanut butter, sweetened condensed milk, and vanilla together using a hand mixer until fully combined. This mixture will give your ice cream a rich peanut flavor. Gently fold the peanut butter mixture into the whipped cream. The goal is to maintain the airiness of the whipped cream while incorporating the flavors. Finally, transfer the mixture to a sealable container and freeze it for at least four hours or overnight until hardened.
2. Make the Chocolate Sauce: In a microwaveable bowl, place chocolate chips and vegetable oil. Heat the mixture in the microwave for about one minute, or until the chocolate begins to melt. Stir until completely melted and smooth. This step is important to ensure a silky sauce that will pour beautifully over your dessert. Stir in the chopped peanuts for added texture and flavor. Allow the sauce to come to room temperature before using it.
3. Make the Cookies: Preheat your oven to 350 degrees Fahrenheit. Spray a whoopie pie pan with cooking spray to prevent sticking. In a mixing bowl, cream together butter, peanut butter, brown sugar, and white sugar until the mixture is light and fluffy. This process incorporates air, making the cookies soft. Add egg and vanilla to the mixture, and mix well. In a separate bowl, combine salt, baking soda, and flour. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix as this can lead to tough cookies. Stir in the chopped peanuts and chocolate chips to give the cookie dough some personality. Using a spoon, scoop large spoonfuls (about two tablespoons) of the dough into the pan, pressing them to fit. Bake in the oven for 8 to 10 minutes, or until the edges are golden brown. Remember, the centers should still be a little gooey for the best texture. Once baked, remove the cookies from the oven and let them cool for about 10 minutes before removing them from the pan.
4. Assemble the Sundaes: Now that you have your cookies and ice cream ready, it’s time to assemble! Take a warm cookie, place a generous scoop of ice cream on top, and drizzle with the warm chocolate sauce. Finish it off with another cookie on top or enjoy it open-faced! The combination of flavors and textures will have you savoring every bite.

Variations to Try

If you’re looking to mix things up, here are some fun variations on Deep Dish Peanut Butter Cookie Ice Cream Sundaes that you can try!

• Storage: Store leftover assembled sundaes in the freezer for a quick sweet treat later. Just cover them well to avoid freezer burn.
• Freezing: You can freeze the cookie dough balls before baking. When you’re ready, bake them straight from the freezer for a fresh cookie experience.
• Flavor Swaps: Try using almond or cashew butter in place of peanut butter for a different flavor profile.
• Additions: Consider adding chopped fruits like bananas or strawberries alongside the ice cream for a fruity twist.
• Ice Cream Options: Use store-bought ice cream if you’re short on time, or experiment with different flavors like chocolate or vanilla.

What Complements This Deep Dish Peanut Butter Cookie Ice Cream Sundaes

When it comes to serving your Deep Dish Peanut Butter Cookie Ice Cream Sundaes, there are plenty of delightful pairings that can elevate the experience:

• Seasonal Fruits: Pair with fresh fruits like strawberries or raspberries. Their tartness balances the sweetness beautifully.
• Ice Cream Sandwiches: Use the cookies to make ice cream sandwiches for a fun twist on serving.
• Celebration Treat: These sundaes are perfect for special occasions like birthdays, anniversaries, or just celebrating life’s little moments.
• Movie Night: Serve them up during family movie nights for a fun treat that will please everyone.
• Gourmet Toppings: Offer a range of toppings such as crushed cookies, caramel sauce, or sprinkles for guests to customize their sundaes.

FAQ

Conclusion

The Deep Dish Peanut Butter Cookie Ice Cream Sundaes are truly a dessert that captures the essence of indulgence with every bite. The combination of warm, chewy cookies and creamy ice cream topped with rich chocolate sauce is nothing short of perfection. I encourage you to try making this delightful treat for yourself or your loved ones. You won’t regret it!

Deep Dish Peanut Butter Cookie Ice Cream Sundaes

The ultimate dessert for peanut butter lovers! Deep Dish Peanut Butter Cookie Ice Cream Sundaes combines warm, chewy cookies with creamy ice cream and rich chocolate sauce. It's a perfect treat for any occasion, guaranteed to satisfy your sweet cravings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup butter softened
• 3/4 cup peanut butter
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup flour
• 1/2 cup chopped peanuts
• 1 cup chocolate chips
• 2 cups heavy whipping cream
• 1/3 cup peanut butter
• 1 can sweetened condensed milk
• 1 teaspoon vanilla
• 1 cup chocolate chips
• 1/4 cup vegetable oil
• 1 cup roughly chopped peanuts

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Make the Ice Cream: Whip heavy cream on high speed until stiff peaks form. Refrigerate until ready to use. Mix peanut butter, sweetened condensed milk, and vanilla together with a hand mixer. Fold together peanut butter mixture with whipped cream. Transfer to a sealable container and freeze until hardened, four hours or overnight.
2. Make the Chocolate Sauce: Place chocolate chips and vegetable oil in a microwaveable bowl. Heat 1 minute, or until chocolate begins to melt. Stir until melted and combined. Stir in roughly chopped peanuts. Place in a jar and let come to room temperature.
3. Make the Cookies: Preheat oven to 350°. Spray a whoopie pie pan with cooking spray. Cream butter, peanut butter, and brown sugar and white sugar until well combined. Mix in egg and vanilla. Add salt and baking soda and mix well. Add flour and mix until just combined. Stir in chopped peanuts and chocolate chips. Scoop large spoonfuls (about 2 tablespoons) into pan, press to fit. Bake for 8 to 10 minutes, until edges are brown. Centers will still be a little gooey. Remove from oven and cool 10 minutes before removing from pan.
4. Assemble the Sundaes: Place a warm cookie, scoop of ice cream on top, and drizzle with chocolate sauce. Alternatively, enjoy it open-faced!

Notes

• Tip 1: Store leftover assembled sundaes in the freezer for a quick sweet treat later.
• Tip 2: You can freeze the cookie dough balls before baking.
• Tip 3: Try using almond or cashew butter in place of peanut butter.
• Tip 4: Add chopped fruits like bananas or strawberries alongside the ice cream.
• Tip 5: Use store-bought ice cream if you’re short on time.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!