Ice Cream Sandwich Party!

My wonderful husband threw me a dessert party for my birthday. I like cake, but it is not my favorite dessert. If you are a regular reader of our blog, then you know I have a cookie obsession!! So we decided to have an ice cream sandwich party with homemade cookies!! I know it sounds childlike, but I am a kid at heart:)

We had three kinds of cookies for our guests to choose from. Josh made the most amazing chocolate chip cookies. I made the peanut butter cookies, since Josh is allergic, and we made chocolate sugar cookies. All of them were fabulous!

The PB cookies I made only have 5 ingredients! They are super easy to make and are full of peanut butter flavor, no other butter is involved. I used chunky PB because I like a little crunch with my super soft cookie! The chocolate sugar cookies are perfect for ice cream sandwiches. They spread out nicely and have a deep chocolate intensity to them! And click above for the chocolate chip recipe, they are the perfect chocolate chip cookie. A true classic!

We had vanilla and mint chocolate chip ice creams to go with the cookies. To make the party even more fun, we had candy toppings that our guests could roll their cookies in. We went with Andes mints, mini M&M's, toffee bits, and Reeses' pieces.

We had a blast making ice cream sandwiches! I love that our guests could make their own creations!! I sampled a bite of each and they were all delightful!

It was a great party! I highly recommend doing an ice cream sandwich party! It was a blast! Thanks Joshua for an extra special birthday!!























Big Time Peanut Butter Cookies
Adapted from The Weekend Baker

1 1/3 cups crunchy peanut butter
3/4 cup packed light brown sugar
1 large egg
1 tsp. vanilla
1/4 cup all purpose flour

Preheat the oven to 350 degrees. Line two baking sheets with parchment or Silpats.

Combine peanut butter and brown sugar in the bowl of a standard mixer. Beat on medium speed until well blended. Add the egg and vanilla until well blended. Pour in the flour and beat on low, just until combined.

Scoop rounded balls and place them on the lined baking sheets, about 2 inches apart. Flatten with a fork for the traditional PB design. Bake cookies one sheet at a time, for about 12 minutes. Let cool on sheets and then transfer to a cooling rack.

Chocolate Sugar Cookies
Adapted from Retro Desserts

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg

Set two racks in the middle of the oven. Preheat to 375 degrees.

In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.