Cookie Peanut Ice Cream Pizza Recipes
PEANUT BUTTER COOKIE PIZZA
This peanut butter cookie pizza starts with a giant soft & chewy peanut butter cookie. Then it's topped with fluffy, creamy peanut butter frosting & all your favorite peanut butter candies. It's a giant peanut butter cookie cake that's waiting for you!
Provided by Fiona Dowling
Categories Dessert
Time 45m
Number Of Ingredients 13
Steps:
- In a large bowl beat together the butter, peanut butter & sugar using an electric mixer.
- Beat in the egg and vanilla.
- With the mixer on low speed slowly beat in the flour, cornstarch & baking soda.
- Form the dough into a large ball, wrap in clingfilm and place in the fridge for at least 15 minutes or up to 24 hours.
- When ready to bake, preheat the oven to 350F degrees and line a 12 inch round pizza pan with parchment paper.
- With lightly floured hands, press the cookie dough into a round circle on the pizza pan. Do not press the cookie dough to the very edges of the pan - leave a perimeter of about 1/2 to 1 inch.
- Bake for 12-15 minutes or until the top looks set.
- In a medium bowl beat together the butter and peanut butter until smooth.
- Slowly beat in the powdered sugar and milk or cream 1 tablespoon at a time.
- Frost the cooled cookie, then decorate with your favorite peanut butter candies.
NO BAKE PEANUT BUTTER COOKIES
Kids especially love these tasty cookies. They're a cinch to make since no baking is involved.-Ruth Ramsdell, Spring Lake Heights, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 19 cookies.
Number Of Ingredients 5
Steps:
- Spread peanut butter on the bottoms of half of the crackers. Spread jam on the bottoms of remaining crackers; place, jam side down, over peanut butter crackers, forming a sandwich. , In a microwave, melt candy coating; stir until smooth. Dip cookies in chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Top with colored sprinkles if desired; let stand until set.
Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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- Preheat oven to 350 degrees. If desired, use your springform pan to trace a circle onto parchment paper and then cut out the circle and place in bottom of pan. Spray bottom and sides of pan with nonstick spray.
- Combine all cookie base ingredients in a mixing bowl and beat until combined. Reserve a ping-pong ball sized ball of dough (about 3 tablespoons) and place the rest of dough in pan and press into an even layer. Place the small ball of dough on a small pan or baking sheet. Place both pans in oven. Take small cookie out after about 8-9 minutes. Bake springform pan about 10-11 minutes and then set aside to cool completely. Place pan in freezer.
- For ice cream, whisk together cream, milk, sugar, and vanilla and process in an ice cream maker. Alternately you can use a good store-bought vanilla bean ice cream. Spread ice cream onto frozen or chilled cookie crust (there’s enough to steal a little bowl for yourself if you want!) and then dollop jam over the top and swirl in with a knife. Immediately return pan to freezer and freeze completely (at least 4-6 hours, or up to a couple weeks).
- When ready to serve, remove pan from freezer. Garnish with berries, peanut butter drizzle, the crushed cookie, and anything else you like. Let sit for 10 minutes or so to soften and then slice and serve.
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