Chocolate Oatmeal Cookie + Peanut Butter Ice Cream Sandwiches

So my husband and I went to see Captain America: The Winter Soldier yesterday.

Oh. Mah. Glob.

Here’s what I was thinking during the movie:

That was funny.

Hey, there’s that guy from that show.

Yay for more Black Widow!

Crazy action sequences.

The thing is not the thing we thought it was.

Wait. What? What just happened?!


That was funny too.


I knew it.



If you haven’t already done so, you should totally go see it.

Something else you should do: Make these ice cream sandwiches.

We all know chocolate and peanut butter just go together so well. And ice cream just makes everything better.

So go on. Make these sandwiches.

And watch Captain America: The Winter Soldier.

Because both are awesome.

Chocolate Oatmeal Cookie + Peanut Butter Ice Cream Sandwiches

Yield: 8 ice cream sandwiches


  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cocoa powder (I used Hershey’s Special Dark)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups old fashioned rolled oats
  • 1 cup bittersweet chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 ½ - 2 cups peanut butter ice cream (I used peanut butter cup ice cream)


  1. In a medium bowl, add flour, cocoa powder, baking soda, baking powder, salt, and cinnamon and stir to combine. Set aside.
  2. In a large bowl, add butter and sugars and beat with an electric mixer for a couple of minutes or until light and fluffy.
  3. Add eggs one at a time, beating after each addition. Add vanilla and beat to combine.
  4. Slowly add dry ingredients to wet ingredients and mix to combine. Fold in the oats and chocolate chips. Refrigerate dough for at least 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Scoop 1 - 1 ½ tablespoon portions of dough onto parchment lined cookie sheets. Bake for 10-12 minutes. Remove from oven. Let cookies cool on the pan for a couple of minutes. Remove cookies from the pan and cool completely on wire rack.
  7. Scoop 2 ½-3 tablespoons of ice cream onto the flat side of one cookie. Top with another cookie and lightly press together. Repeat with remaining cookies and ice cream.
  8. Place sandwiches in the freezer for about 1-2 hours or until firm.

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