Cookies, cookies, cookies….. you can never eat or have enough cookies on hand. I’ve always wanted to make a cookie sandwich and I decided it was finally time to try it out.
I am working with International Delight to try out there new Cold Stone Flavors. After checking out all the different flavors I decided on the Founder’s Favorite. You can never go wrong with a company claiming that something is their favorite. It’s kind of like going to a restaurant and asking them what they recommend on the menu and then turning away from those choices. It’s not wrong if you do but I always end up picking something they list. In this case it wasn’t going to be any different.
Next on my list was coming up with a cookie recipe that would showcase the creamer. I’ve never used creamer in my cookie recipes so it was definitely a nail biting experience as I waited for the first batch to bake. They baked perfectly with a crunchy exterior and a soft and gooey interior. Just the way my family likes them (OK just Shaun and me).
Now that the cookies came out just right it was on to the icing. I used chocolate chips and peanut butter morsels in the cookies so it made sense that I needed to make a light peanut butter icing for the center.
GUESS WHAT??? There is International Delight Cold Stone creamer in the icing.
ENJOY ~ Meagan
Chocolate Chip - Peanut Butter Cookie Sandwiches
Yield: 20-22 sandwiches
Cook Time: 10 minutes
For the Cookies
2 sticks salted butter, room temperature
3/4 cup light brown sugar
1/2 cup sugar
1/2 tsp salt
1 tsp espresso powder
1 tsp vanilla
1 tsp baking soda
1 Tbsp Cold Stone Creamer
3 cups flour
1 11oz. package of peanut butter and chocolate chip morsels
For the Icing
1/2 cup salted butter, room temperature
2 1/2 cups powder sugar
1/2 tsp vanilla
1/2 cup creamy peanut butter
3 to 4 Tbsp Cold Stone Creamer
For the Cookies
Preheat oven to 375 degrees.
Cream the butter and sugars together until smooth. Beat in the eggs one at a time. Add salt, espresso powder, vanilla, baking soda and ID creamer. Slowly add the flour one cup at a time. Using a spoon stir in the chocolate chip and peanut butter morsels.
Make cookie balls about the size of a Tablespoon. Place them on a silicone mat on a baking sheet and cook for 8 to 10 minutes. Remove from oven and let them cool for 2 minutes before placing on a wire rack.
For the Icing
Place all of the ingredients into a large bowl. Using a hand mixer beat until consistency is smooth about 3-4 minutes.
Place the icing in a piping bag and place on every other cookie. Top with another cookie.
Love ice cream + coffee? This summer, International Delight is bringing your favorite Cold Stone Creamery ice cream flavors to coffee and they’re celebrating by giving away five $400 grand prizes to throw this summer’s ultimate Ice Cream Social! To enter, visit the ID + Ice Cream Pinterest board and pin your favorite image using the #IScream4ID hashtag. Good luck!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.