Delightful Peanut Butter Ice Cream Cookies: An Easy & Fun Summer Recipe!
Who says cookie cutters are only for intricate sugar cookies? Get ready to transform a classic into something truly special with these adorable ice cream-shaped cookies! Using my simple, no-fuss peanut butter cookie recipe, a whimsical ice cream cookie cutter, rich melted chocolate, and a generous shower of sprinkles, you’ll create a treat that’s as fun to make as it is to eat. The best part? No rolling pin needed, making this recipe incredibly easy and perfect for bakers of all ages.
As summer approaches, many of us start dreaming of warm days, outdoor adventures, and perhaps a bit of boredom – at least if you’re a kid! I fondly recall my own childhood summers filled with a mix of baking, crafting, scrapbooking, and the occasional (grass-destroying) slip ‘n slide. While my adult life as a designer and blogger still involves creativity, the “boredom” part has mostly faded, replaced by the joy of creating projects like this one. My goal is always to develop recipes and crafts that are straightforward and genuinely fun, especially for little hands.
When developing a recipe, I often ask myself: “Is this something I would have loved to make as a child?” If the answer isn’t a resounding yes, usually because it’s too complicated or time-consuming, I simplify it. Kids, and even many adults, simply don’t have the patience for overly elaborate decorating. That’s why these ice cream cookies hit all the right notes – they’re quick, easy, and incredibly rewarding.
Growing up, our pantry was never stocked with fancy baking ingredients, and roll-out sugar cookies were typically reserved for major holidays. Our baking sessions had to be efficient, enjoyable, and use staple ingredients. This ethos guides today’s recipe, where I’m thrilled to show you how to create these charming ice cream cookies using my tried-and-true, soft and thick peanut butter cookie recipe. It’s paired with creamy melted milk chocolate, a cute ice cream shaped cookie cutter, and, of course, the vibrant magic of sprinkles!
Why Peanut Butter Cookies are Perfect for This Recipe
Unlike traditional sugar cookies that often require chilling and careful rolling, peanut butter cookie dough is incredibly forgiving and easy to work with. It’s naturally soft and holds its shape beautifully once pressed, making it ideal for cookie cutters without the need for a rolling pin. This means less mess, less fuss, and more time enjoying the baking process with your family. The rich, nutty flavor of the peanut butter also pairs wonderfully with chocolate, creating a delicious base for our ice cream-themed treats.
What You Need to Make Easy Ice Cream Cookies
Gathering your ingredients and tools is the first step to a successful and fun baking experience. Here’s a quick checklist to ensure you have everything on hand:
- Peanut Butter Cookie Dough: My simple and reliable recipe is provided below in the recipe card. It’s designed for ease and consistently soft, flavorful cookies.
- Ice Cream Cookie Cutter: This is the key to achieving those adorable shapes! I used a specific one, but any ice cream cone or scoop shape will work.
- Milk Chocolate: For the “ice cream scoop” topping. You can use chocolate chips, melting wafers, or your favorite chocolate bar, finely chopped.
- Piping Bag: This helps create a neat, professional-looking “scoop” of chocolate. If you don’t have one, a spoon or a zip-top bag with the corner snipped off works too!
- Sprinkles: Essential for that festive ice cream parlor look! Rainbow sprinkles are always a hit, but feel free to get creative with your favorite colors and shapes.
How to Make Easy Ice Cream Cookies: A Step-by-Step Guide
This peanut butter cookie dough is truly a “dump-in-the-bowl” type of recipe – straightforward, forgiving, and consistently delicious. I’ve made it countless times, and it always turns out perfectly. (Trust me, I made three batches in the last two days perfecting this guide!)
Step 1: Scoop, Roll, and Press into Cookie Cutter
Once your irresistible peanut butter dough is mixed, it’s time to shape your cookies. Scoop the dough into approximately 3-tablespoon sized balls. This size works well for most standard ice cream cookie cutters and ensures a nice, substantial cookie. Simply press each dough ball firmly inside your ice cream-shaped cookie cutter. The dough should fill the cutter completely. Then, gently lift the cutter, leaving a perfectly formed ice cream cone on your parchment-lined baking sheet. For this recipe, I specifically used the ice cream cutter from Sweet Sugarbelle’s Shape Shifter Set, which yields a lovely, distinct shape.
Step 2: Cut Slits Into Dough for the Cone Texture
To give your ice cream cones that authentic waffle cone look, use a knife to lightly cut diagonal lines into the bottom (cone part) of each cookie. You don’t want to cut too deeply – just deep enough so that the lines will still be visible after baking and as the cookies slightly rise. This small detail adds a wonderful touch of realism to your finished cookies and elevates their appearance.
Step 3: Bake to Golden Perfection
Carefully transfer your shaped cookies to a preheated oven and bake for 8-10 minutes. The key to a soft and chewy cookie is to avoid overbaking. You’re looking for just a tiny hint of golden brown around the edges. In my oven, the magic number for perfectly soft cookies is 9 minutes exactly. Ovens can vary widely, so be sure to watch them closely, especially around the 8-minute mark. If you prefer a slightly crunchier cookie, you can bake them for an additional minute, but for that tender, melt-in-your-mouth texture, err on the side of slightly underdone – they will continue to set on the hot baking sheet once removed from the oven.
Step 4: Decorate with Melted Chocolate and Sprinkles
After baking, allow your cookies to cool completely on the baking sheet before transferring them to a wire rack. This step is crucial, as warm cookies will cause your chocolate to melt and slide off. Once cooled, it’s time for the fun part: decorating! I used a piping bag to create a neat, rounded “scoop” of melted milk chocolate on top of each cookie. If you don’t have a piping bag, a spoon can also be used for a more rustic look, or you can snip the corner off a plastic zip-top bag for an easy DIY option. For a super kid-friendly activity, consider using chocolate frosting instead of melted chocolate – it’s less messy and just as delicious! Whatever your chocolate choice, do not forget the sprinkles! A generous scattering of colorful sprinkles is essential for that celebratory ice cream cookie look. It truly would be a crime to skip them!
The combination of rich peanut butter, creamy chocolate, and playful sprinkles creates a symphony of flavors and textures that makes these cookies irresistible. They’re perfect for summer gatherings, birthday parties, or just a delightful afternoon treat with the kids.
Tips for Perfect Peanut Butter Ice Cream Cookies
- Don’t Overmix the Dough: Once the flour is just incorporated, stop mixing. Overmixing can lead to tougher cookies.
- Watch Your Oven: Every oven bakes differently. Keep a close eye on your cookies, especially during the last few minutes, to prevent overbaking.
- Cool Completely: Patience is key! Ensure cookies are entirely cool before adding melted chocolate to prevent it from running.
- Chocolate Alternatives: Feel free to experiment with white chocolate, dark chocolate, or even different flavored candy melts for varying colors. Chocolate frosting is also a great, kid-friendly option.
- Sprinkle Fun: Use different types of sprinkles – jimmies, nonpareils, confetti, or even themed sprinkles for holidays!
- Make Ahead: The cookie dough can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before shaping.
Creative Variations & Customizations
While these peanut butter ice cream cookies are fantastic as-is, there’s always room for a little creative flair! Here are a few ideas to customize your batch:
- Flavor Boosters: Add mini chocolate chips or chopped peanuts directly into the cookie dough for extra texture and flavor.
- Dip It: Instead of piping, you could carefully dip the top half of the cooled cookie into melted chocolate for a fuller coating.
- Nut-Free Option: If allergies are a concern, you can adapt this concept using a classic sugar cookie recipe (though that would involve a rolling pin!) or a sunflower seed butter cookie recipe.
- Different “Flavors”: Use food coloring in white chocolate to create different “ice cream scoop” colors. Think pink strawberry, green mint, or blue raspberry!
- Edible Decorations: Besides sprinkles, consider small candies, mini M&M’s, or even a tiny edible sugar flower on top of the chocolate “scoop.”
Serving and Storage Suggestions
These ice cream cookies are best enjoyed fresh, but they also store well. Serve them at room temperature for the best flavor and texture. They’re a fantastic addition to any dessert platter, a charming treat for school lunches, or a delightful surprise for a summer picnic. To store, place the cooled and decorated cookies in an airtight container at room temperature for up to 3-4 days. If your kitchen is very warm, or if you want the chocolate to firm up quickly, you can briefly pop them in the refrigerator, but bring them back to room temperature before serving for optimal softness.
Don’t just take my word for it! Watch the video below to see just how incredibly easy and fun these ice cream cookies are to make – you’ll be inspired to start baking right away!
Video Tutorial
Peanut Butter Ice Cream Cookies
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Ingredients
- ½ cup 1 stick unsalted butter
- ¼ cup white sugar
- ½ cup brown sugar
- ½ cup creamy peanut butter
- 1 egg
- 1 ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup all-purpose flour
- ¾ cup milk chocolate I used this
- Sprinkles
- Ice cream shaped cookie cutter I used the cutter from Sweet Sugarbelle’s Shape Shifter Set!
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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In a small glass bowl, microwave butter until melted. Pour into a large mixing bowl.
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Add in white sugar, brown sugar, and creamy peanut butter. Mix for 10 seconds until well combined.
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Add the egg and vanilla extract, then mix on medium speed for 20 seconds.
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Turn the mixer to low speed, and add baking soda and salt. Mix for 10 seconds.
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Add the all-purpose flour a half cup at a time, mixing until the flour is just incorporated (about 10-20 seconds). Be careful not to overmix.
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Scoop dough into (approximately 3 tablespoon sized) balls, then gently press each ball of dough inside an ice cream shaped cookie cutter and lift up to release the shaped cookie onto your prepared baking sheet.
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Next, use a knife to lightly score the cone lines into the bottom section of the cookie. Ensure the cuts are deep enough to show after baking, but not too deep.
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Bake at 350 degrees F (175 degrees C) for 8-10 minutes. The cookies may look slightly underdone in the center, but they will finish baking on the hot cookie sheet after you take them out of the oven. (Ovens vary, so use your best judgment. The size of your cookie cutter will also affect baking time.)
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After removing from the oven, allow the cookies to cool on the hot baking sheet for 10 minutes before carefully transferring them to a wire rack. Allow them to cool completely before adding chocolate.
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For the chocolate topping, melt the milk chocolate in the microwave at 50% power in 30-second increments, stirring between each increment, until completely smooth and melted. Ensure it’s warm, not hot.
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Place the completely cooled cookies back on parchment paper for easy cleanup.
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Pour the warm (not hot) melted chocolate into a piping bag (or a sturdy zip-top bag with the corner snipped off) and pipe a whimsical “ice cream scoop” shape onto the top of each cookie.
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Immediately top with your favorite sprinkles before the chocolate sets!
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If needed, you can briefly pop the decorated cookies into the refrigerator for 5-10 minutes to help the chocolate harden faster.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Nutrition
In conclusion, these delightful peanut butter ice cream cookies are everything sweet dreams are made of: a perfect blend of nutty peanut butter, decadent chocolate, and fun, vibrant sprinkles. They are the ideal project for a summer afternoon, a fantastic way to engage kids in the kitchen, and a guaranteed crowd-plepleaser. So, ditch the rolling pin and get ready to create some delicious memories with this simple, charming recipe!