Peanut butter cookie ice cream sandwiches with caramel chocolate sauce
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 16 cookies and 8 ice cream sandwiches
- Dietary
- Pregnancy-friendly
These simple 3-ingredient peanut butter cookies are perfect for making ice cream sandwiches. The caramel chocolate sauce takes them to the next level, too!
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the peanut butter cookies
- 200g/7oz crunchy peanut butter
- 1 free-range egg
- 180g/6oz soft light brown sugar
- ½ tsp salt
For the salted caramel chocolate sauce
- 300g/10½oz caster sugar
- 150g/5½oz salted butter
- 300ml/10fl oz double cream
- 150g/5½oz dark chocolate, broken into pieces
To serve
- vanilla ice cream, cut to the cookie size
Method
To make the peanut butter cookies, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Mix the peanut butter, egg, sugar and salt together in a bowl then roll into golf ball-sized balls. Place on a baking tray with plenty of space between them and bake for about 12 minutes.
To make the caramel chocolate sauce, place a saucepan over a medium-high heat and add the sugar, give it a shake to make an even layer, then place on the heat and leave until the sugar starts to melt at the edges. Do not stir until this starts to happen. When the sugar starts to melt at the edges, you can start to pull the sugar into the middle and very gently stir while the rest melts. Be careful because caramel is extremely hot.
When the sugar has all melted and turned a deep golden colour add the butter and cream followed by the chocolate pieces. Stir carefully to melt and mix everything together.
To serve, spoon some chocolate caramel on the inside of 2 cookies, add a slice of ice cream and sandwich them together. Repeat to make all the sandwiches.
