Mom’s Peanut Butter Cookies (and Ice Cream Sandwiches)

The key to these is to allow them to bake long enough to get crisp, but not so long that they brown too much and taste burned.  You can make these cookies up to several weeks ahead and then freeze them.


Makes about 36 cookies




1 cup super chunky peanut butter, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
1 cup loosely packed light brown sugar
1 cup sugar, plus 1/4 cup for rolling the cookies
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1½  teaspoons baking soda 
1/2 teaspoon baking powder
1/2 teaspoon salt




Preheat the oven to 375° F.  In a large bowl, cream the peanut butter, butter, and sugars together with a wooden spoon until smooth.  Add the eggs and vanilla and beat well to incorporate the ingredients.  Place the flour, baking soda, baking powder, and salt together in a sifter.  Sift into a small bowl.  Add the dry mixture to the creamed ingredients in thirds, mixing well after each addition.  Using a tablespoon measure, spoon mounded tablespoons of dough into your hands and roll into balls about the size of a walnut – as if you were using modeling clay.  Don’t overwork the dough; you only want to form the balls, not to knead the dough.  Transfer to a plate.  Place the ¼ cup sugar in a shallow bowl, then roll each ball of dough in the sugar, knocking off the excess so there is only a light coating of sugar.  Place the sugared balls of dough on an ungreased cookie sheet.  Press each cookie with the tines of a fork to flatten it to about a 1/3-inch thickness.  Make one press horizontally and one vertically to create a crisscross pattern.  Dip the fork in the flour, if necessary, to keep it from sticking.  Bake the cookies about 10 minutes, or until they begin to puff and are golden.  Let the cookies cool on the cookie sheet on the top of the stove for 3 minutes, then transfer them to a wire cooling rack to cool completely.

Turn the cookies into scrumptious ice cream sandwiches. Place a small scoop of cold, firm vanilla or chocolate ice cream in the middle of half of the cookies, then press the remaining cookies on top of the ice cream to form sandwiches. (If you like, roll the sides of each cookie in finely chopped nuts or sprinkles.) Wrap the ice cream sandwiches with plastic wrap and put them in the freezer to set. If taking them to class, surround them with dry ice in an insulated carrier.    » more
Recipe by Jennifer Bushman, Kitchen Coach™ founder of Nothing to It! Culinary Center in Reno, NV, and author of “Weeknight Cooking: Inspiration, Know-how, and Simple Recipes for Busy Cooks” by Wiley Publishing, Inc.    » more
Receive the latest plastics news and information » sign up