Ingredients

The following ingredients have 15 Servings
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extra
  • 1 cup creamy peanut butter
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sugar for rolling
  • 1 pint strawberry ice cream

Instruction

  • Preheat oven to 350 degrees.
  • In a stand-mixer, cream butter and both sugars together until smooth.
  • Add the eggs, one at a time until combined.
  • Add vanilla and peanut butter, mix on medium speed until combined.
  • Scrape the sides of the bowl down, combine one last time.
  • In another bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
  • With the mixer on a low speed, add the flour and cocoa mixture a little bit at a time until all of it is added in.
  • Fold chocolate chips in.
  • Line a baking sheet with a silt pad or parchment paper.
  • Form dough into balls (about two tablespoons full) and roll in remaining sugar.
  • Place 1 1/2 to 2 inches apart on baking sheet.
  • Press down with the tines of a fork.
  • Pop into the freezer for 10-15 minutes or until chilled.
  • Bake for 10 minutes.
  • Let cool slightly and then transfer to a cooling rack.
  • Let cool completely and then scoop ice cream in between two cookies.
  • Freeze in airtight container until ready to use.