Peanut Butter – NYC

Posted on January 18, 2011


Goodbyes are never easy. When B’s best friend and his girlfriend informed us they were continuing this mass exodus of our friends from NYC across to the west side of the country, we figured that the best way to soften the blow of separation would be to have them over for a final (scrumptious) goodbye dinner.

And whats the most comforting of childhood favorites, the combination of salty and sweet that turns any sad situation upside down?

The peanut butter and jelly sandwich – in dessert form. 🙂

Dorie Greenspan is my baking idol. Enter, the perfect peanut butter cookie recipe. Couple that with a ridiculously simple recipe from one of my fav blogs, Playing with Fire and Water for jelly ice cream and you’ve got yourself an icecream sammich fit for a special goodbye.




Stupid-easy (no churn required!) Jelly Icecream c/o PWFAW


7 parts jelly
10 parts heavy cream

1. Melt the jelly in a small saucepan on low heat, stirring constantly so as not to burn the sugar, until it is completely fluid.

2. Add the heavy cream, a little at a time, while whisking until incorporated.

3 – Pass through a strainer into a shallow 6×6 pan.

4 – Freeze thoroughly, preferably overnight.

Peanut butter cookies adapted slightly from Dorie:

Dry Ingredients:
2 1/2 cups of all purpose flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt
pinch of nutmeg

Wet Ingredients:
2 sticks (8 ounces) unsalted butter, room temp
1 cup of peanut butter
1 cup of light brown sugar
3/4 cup of granulated sugar
2 large eggs

1. Preheat oven to 350 degrees F. Line baking sheets with parchment or cooking spray. Whisk the dry ingredients together.

2. Beat the butter on medium speed in a mixing bowl with a stand mixer with paddle attachment until smooth and creamy.

3. Add the peanut butter and beat for another minute.

4. Add the sugars and beat for 3 minutes more.

5. Add the eggs, one at a time, beating for one minute after each addition.

6. Scrape down the sides and bottom of the bowl to fully incorporate the sugar and eggs.

7. On low speed, add the dry ingredients, mixing only until they just disappear.

8. Roll into small balls and place onto lined cookie sheet.

9. To make the criss crosses, use a fork and press down on top of each ball to lightly flatten.

10. Bake for about 12 minutes.


Sammich assembly:

When the cookies have cooled completely (NOTE this step or you’ll have a big fat dribbly mess on your  hands – literally.), scoop about a tablespoon between 2 cookies to make a sammich. Eat immediatly.



They were great. The pb cookies? Flipping fantastic! The jelly icecream (I used grape to make it traditionally) was VERY grape-y so I’ll probably go with strawberry or another jelly-type next time.

And trust me – there will be a next time for these. Success!

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