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Double Peanut Butter Chocolate Ice Cream Cookies


3 hours 44 minutes
Skill Level
12 servings

Peanutty good and crunchy, with just the right amount of chocolate flavour, these yummy ice cream cookies look as good as they taste.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
14 minutes
Chill Time
1 hour
Freeze Time
2 hours


  • 1/2 cup
    softened butter (125 mL)
  • 1/2 cup
    smooth peanut butter (125 mL)
  • 1/2 cup
    granulated sugar (125 mL)
  • 1/2 cup
    packed brown sugar (125 mL)
  • 2
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • 1/2 tsp
    baking soda (2 mL)
  • 1/4 tsp
    salt (1 mL)
  • 1/2 cup
    unsalted dry-roasted peanuts (125 mL)
  • 8 cups
    chocolate ice cream, softened (2 L)


Equipment Needed 
oven Oven
cookie sheet Cookie Sheet
parchment paper Parchment Paper
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
food processor Food Processor

Preheat the oven to 325°F (160°C). Beat the butter, peanut butter, granulated and brown sugars until pale and creamy. Beat in the eggs, one at a time, just until incorporated. Meanwhile, stir the flour with the baking soda and salt in a separate bowl. Add to the butter mixture; beat on low just until combined.


Chop (7) of the REESE'S Milk Chocolate Peanut Butter Cups Candy. Using a wooden spoon, stir 1/3 cup (75 mL) chopped REESE'S Milk Chocolate Peanut Butter Cups Candy into the dough until evenly distributed; set remaining aside. Chill dough for 30 minutes. Roll the dough into 24 equal-sized balls. Arrange, at least 3-inches (8 cm) apart, on parchment-lined baking sheets. Chill for an additional 30 minutes.


Flatten each ball slightly with a fork. Arrange remaining chopped REESE'S Milk Chocolate Peanut Butter Cups Candy over the top of each cookie. Bake, in batches, for 14 minutes or until golden around the edges. Cool completely on the baking sheet.


Coating the fork in flour before flattening the cookie prevents it from sticking to the dough.


Pulse the remaining whole REESE'S Milk Chocolate Peanut Butter Cups Candy and peanuts in a food processor until very finely chopped. Place a scoop of softened ice cream on the bottoms of half of the cookies; gently spread to the edges. Cap with the remaining cookies and press gently to adhere.


To soften the ice cream, transfer to large metal or glass bowl; use a wooden spoon or heavy spatula to stir just until creamy and easy to shape. Once softened, ice cream will melt rapidly so assemble the sandwiches quickly and in batches if needed.


Coat the edges of each sandwich in the peanut mixture. Freeze for at least 2 hours or until ice cream is very firm. Remove from the freezer just before serving.


Once firm, sandwiches can be transferred to an airtight container to hold in the freezer for up to 1 week.