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To celebrate National Ice Cream Month we asked some of our favorite bloggers to share their indulgent ice cream creations to inspire you to treat yourself this summer. This mouth-watering recipe comes from Kristianne of My San Francisco Kitchen.

Yield: 8 Cookies, or 4 Cookiewiches

Ingredients
3 tablespoon butter, room temperature
2 tablespoon granulated sugar
2 tablebspoon confectioners’ sugar
1 tablespoon brown sugar
⅓ cup creamy peanut butter
1 egg
½ cup and 1 tablespoon all-purpose flour
½ teaspoon baking powder
Pinch of salt
Tillamook Chocolate Peanut Butter Ice Cream

Preparation
Preheat oven to 375 degrees F. In a large mixing bowl, add sugars and butter. Cream together on medium speed. Add the egg and continue beating. Add flour, baking powder and salt. Wrap in a plastic wrap and chill in the refrigerator for 1 hour.

Roll 1-inch balls of dough, then form into an flat oval shape. Use a fork to make impressions vertically and horizontally, then pinch the center to form a peanut shape.
Bake for 12 minutes. Cool on a wire rack for 30 minutes. Use two cookies to sandwich ice cream between them.

 

Keep up with Kristianne and her delicious recipes at My San Francisco Kitchen.
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