Cookie cutters aren’t just for sugar cookies! Make these adorable ice cream cookies with my simple peanut butter cookie recipe, chocolate, a ice cream shaped cookie cutter, and…sprinkles! No rolling pin needed!
Summer is coming which means all the little tikes will be back home telling parents across the land that they’re BORED. I don’t remember the fine details of my summer days but when I think back to my childhood, I mainly just remember baking, saying I was bored, making crafts, saying I was bored, scrapbooking, and the good ol’ slip and slides that ruined any kind of luscious green grass my dad tried to grow. Basically everything I still do today as a designer & blogger minus the slip and slides and being bored. LOL.
One thing I try to think about when I make projects like this is if it’s something that I would have made as a kid for a summer activity. If it’s not straight-forward and relatively simple, I try to scale back until it is. Because I don’t know of any kid who would sit down long enough to make extravagantly decorated cookies. We were never the household to have fancy baking ingredients in the pantry and roll-out sugar cookies were usually reserved for holiday baking, so baking had to be quick, easy, and fun. So today, I’m showing you how to make these adorable ice cream cookies using my simple peanut butter cookie recipe, melted chocolate, a ice cream shaped cookie cutter, and…of course, sprinkles!
This peanut butter dough is a no-frill, dump-in-the-bowl type of recipe that turns out each time. (Saying the lady who made 3 batches in the last two days.) After mixing up the dough and rolling it into 3-tablespoon sized balls, simply press the dough inside a ice cream shaped cookie cutter and lift up. (I used the ice cream cutter from Sweet Sugarbelle’s Shape Shifter Set.) Next, use a knife to lightly cut the cone lines into the bottom of the cookie. You don’t want to go too deep, but just deep enough that the lines will still show once it bakes and rises a bit.
Pop in the oven and bake for 8-10 minutes until you start seeing a TINY bit of brown. The magic number for a soft cookie in my oven is 9 minutes exactly, so be sure to watch carefully around the 8 minute mark to make sure they don’t brown too much (unless you like a slightly crunchier cookie). After baking, allow them to completely cool before piping on the melted chocolate. I used a piping bag but you could also use a spoon if you aren’t trying to make them Instagram worthy ;) Another fun idea for kids is to let them use chocolate frosting to decorate instead of the melted chocolate.
Whatever kind of chocolate you decide to top it with, just don’t forget the sprinkles! That would be a crime.
Watch the video below to see just how easy they are to make!
|Peanut Butter Ice Cream Cookies|| |
- ½ cup (1 stick) unsalted butter
- ¼ cup white sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 egg
- 1½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cup all-purpose flour
- ¾ cup milk chocolate (I used this)
- Ice cream shaped cookie cutter (I used the cutter from Sweet Sugarbelle's Shape Shifter Set!)
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In a small glass bowl, microwave butter until melted. Pour into large mixing bowl.
- Add in white sugar, brown sugar, and peanut butter and mix for 10 seconds.
- Add egg and vanilla and mix on medium speed for 20 seconds.
- Turn mixer to low speed, and add baking soda and salt. Mix for 10 seconds.
- Half cup at a time, add flour and mix until flour is just incorporated (about 10-20 seconds). Do not overmix.
- Scoop dough into (3 tablespoon sized) balls, press the dough inside a ice cream shaped cookie cutter and lift up.
- Next, use a knife to lightly cut the cone lines into the bottom of the cookie. You don't want to go too deep, but just deep enough that the lines will still show once it bakes and rises a bit.
- Bake at 350 degrees for 8-10 minutes. They will may look underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgement to keep them in a minute longer if they look severely under baked. Also note that the size of your cookie cutter will affect baking time.)
- After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to cool completely before adding chocolate.
- For chocolate dip, melt chocolate in microwave at 50% power in 30 second increments until melted. Be sure to stir between each increment.
- Place cooled cookies on parchment.
- Pour warm (not hot) chocolate into a piping bag to add the whimsical ice cream scoop to the cookie.
- Top with sprinkles!
- If needed, pop the cookies in the refrigerator to help harden.
Peanut butter + chocolate + sprinkles + ice cream = what sugary, summery, sweet dreams are made of.