These consist of a super easy homemade no-churn caramel ice cream sandwiched between nutty, salty peanut butter miso cookies. They’re small enough that you could eat them in two bites, so they don’t have time to melt or get overly messy. Serve them on a platter set over a bed of ice for a summer cookie swap winner contender!
| Level: | Intermediate |
| Total: | 8 hr |
| Active: | 30 min |
| Yield: | 20 sandwiches |
Ingredients
- 3/4 cup (120 grams) peanut butter chips
- 2 tablespoons (30 grams) unsalted butter
- 1 tablespoon (18 grams) white miso paste
- 1 large egg, at room temperature
- 1/2 cup (100 grams) light brown sugar
- 1 tablespoon (18 grams) unsulphured blackstrap molasses
- 1/2 teaspoon vanilla extract
- 3/4 cup (100 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/2 cups (360 grams) cold heavy cream
- 6 tablespoons store-bought caramel, preferably Smucker’s Hot Caramel Topping
- 1/4 teaspoon kosher salt
- 1/4 teaspoon vanilla extract
- Roasted and salted peanuts, finely chopped, for rolling
- Rainbow sprinkles, for rolling
Instructions
- To make the cookie dough: Melt the peanut butter chips, butter and miso together over a double boiler. Allow to cool to lukewarm.
- In a stand mixer with the paddle attachment, beat the egg, brown sugar, molasses and vanilla on medium-high speed until pale and thick, about 2 minutes. Add the peanut butter mixture and beat to combine, 30 seconds to 1 minute. Add the flour, baking soda and salt and mix until a stiff dough forms. Refrigerate until firm and not as sticky, 20 to 30 minutes.
- Arrange an oven rack in the upper third position. Preheat the oven to 325 degrees F.
- Line 2 baking sheets with parchment paper. Dollop 1/2 tablespoon-sized blobs of dough on the baking sheets and roll into balls with your hands, leaving at least 2 inches in between each ball. Bake until the cookies have spread and are slightly browned around the edges; start checking at 8 minutes. Remove from the oven. Cool on the pan for 2 to 3 minutes before transferring to a wire rack to cool.
- To make the ice cream: In a large mixing bowl, using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, add the cream, caramel, salt and vanilla. With the mixer on low, mix until combined. Increase the speed to medium high and whip to stiff peaks. Add the ice cream to a large piping bag fitted with a large round tip.
- To make the ice cream sandwiches: Pipe the ice cream onto the bottom side of 20 cookies. Top with the remaining 20 cookies. Gently press down to seal. Roll half of each sandwich in a combination of crushed peanuts and rainbow sprinkles. Freeze until set, at least 6 hours.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 283 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 62 mg |
| Sodium | 179 mg |