Every year before Dagmar’s birthday – she pours over cookbooks and websites to find the perfect ice cream cake.
Her only requirements are chocolate and of course – peanut butter.
This year’s concoction was no exception.
It was a veritable feast of peanut butter – chocolate goodness with creamy peanut butter ice cream and crushed up peanut butter cups.
Warning – this is NOT low calorie. Sure is good though!
Peanut Butter Cup Ice Cream Cake
Original recipe from Kittencal
1 quart chocolate ice cream
16 ounces peanut butter
6 Reese’s Peanut Butter Cups, chopped and frozen
2/3 cup chopped salted peanuts
1-1/2 cups Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
Combine all the crust ingredients in a a bowl and then press into the bottom of a 9 inch springform pan. Bake at 375 degrees for 8-10 minutes. Cool. Put in the freezer until ready to fill.
in a large bowl combine the softened ice cream with peanut butter until well combined. Then mix in 4 of the chopped peanut butter cups and 1/3 cup of chopped peanuts. Spread in the frozen crust.
Sprinkle with the remaining peanut butter cups and chopped peanuts.
Freeze until firm.
This post linked up with Tempt my Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.
My family seems to have a thing with chocolate and peanut butter.
I mean a serious “thing”with the combination.
A shopping trip with my mom and sister never ended without a chocolate/peanut butter ice cream cone at Baskin Robbins and you better not touch their Reese’s peanut butter cups!
So I was not overly surprised when my sister made these peanut butter chocolate cookies.
I was surprised, however, that she shared them with me! Soft, moist and full of both chocolate chips AND chopped Reese’s peanut butter cups, these are very addicting!
Peanut Butter Cup Cookies
1 cup butter or margarine
2/3 cup peanut butter
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
2 cups chopped Reese’s peanut butter cups (about 6 1.6 oz. packages)
Cream the butter, peanut butter and sugars. Add the eggs one at a time, beating well after each addition.
In a separate bowl combine flour, baking soda, and salt. Gradually add to the creamed mixture.
Stir in chocolate chips and chopped peanut butter cups.
Drop by rounded Tablespoons about 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 10-12 minutes. Cool about 2 minutes on the sheets before removing to wire racks.