Chewy Peanut Butter Oatmeal Cookie Ice Cream Sandwiches

Quick Recipe Version (TL;DR)

• Yield: 8 ice cream sandwiches
• Prep Time: 30 minutes (plus 30 minutes chilling and 20 minutes freezing)
• Cook Time: 12 minutes
• Total Time: About 1 hour 30 minutes

Quick Ingredients

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 cups (150 g) old-fashioned rolled oats
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (190 g) creamy peanut butter (not natural)
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1.5 quarts (about 1.4 L) vanilla or chocolate ice cream, softened slightly
• Optional: 1/2 cup chopped roasted peanuts or mini chocolate chips (for dough or edges)

Do This

• 1. Line baking sheets with parchment; preheat oven to 350°F (175°C).
• 2. Cream butter, peanut butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla.
• 3. Stir together flour, baking soda, and salt; mix into wet ingredients, then fold in oats (and optional peanuts/chips). Chill dough 30 minutes.
• 4. Scoop 16 mounds (about 2 Tbsp each), roll into balls, and flatten slightly. Bake 10–12 minutes until edges are set but centers look soft. Cool completely.
• 5. Soften ice cream 5–10 minutes. Pair cookies by size, bottom sides facing up.
• 6. Scoop about 1/3 cup ice cream onto one cookie, top with its partner, and gently press to spread. Roll edges in chopped peanuts or chips if desired.
• 7. Freeze assembled sandwiches 15–20 minutes to firm before serving; store in freezer up to 1 month.

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Why You’ll Love This Recipe

• Thick, soft, and chewy peanut butter oatmeal cookies that stay tender even when frozen.
• Classic ice cream shop vibes at home using simple pantry ingredients.
• Customizable with vanilla or chocolate ice cream (or a mix) plus fun edge coatings.
• Perfect make-ahead dessert for cookouts, holidays, or casual weekends.

Grocery List

• Produce: None needed
• Dairy: Unsalted butter, vanilla or chocolate ice cream (or both)
• Pantry: All-purpose flour, baking soda, salt, old-fashioned rolled oats, creamy peanut butter, light brown sugar, granulated sugar, vanilla extract, optional roasted peanuts or mini chocolate chips

Full Ingredients

For the peanut butter oatmeal cookies

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt (or table salt)
• 1 1/2 cups (150 g) old-fashioned rolled oats (not quick oats)
• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 3/4 cup (190 g) creamy peanut butter (no-stir style, not natural or separated)
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• Optional: 1/2 cup (60 g) chopped roasted peanuts or mini chocolate chips, folded into the dough

For assembling the ice cream sandwiches

• 1.5 quarts (about 1.4 L) vanilla ice cream, chocolate ice cream, or a mix, slightly softened
• Optional: 1/2 cup (60 g) finely chopped roasted peanuts, mini chocolate chips, or crushed peanut butter candies, for rolling the edges
• Optional: Pinch of flaky sea salt for sprinkling on top of finished sandwiches

Step-by-Step Instructions

Step 1: Prep your pans and ingredients

Line 2 large baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and makes cleanup easy. Preheat your oven to 350°F (175°C) and make sure the rack is in the center of the oven.

Set out your butter and egg if they are not already at room temperature. Soft butter and a room-temperature egg help the dough mix evenly and create a soft, chewy texture. Measure all dry ingredients so you can work efficiently once you start mixing.

Step 2: Make the peanut butter base

In a large mixing bowl, add the softened unsalted butter, creamy peanut butter, packed brown sugar, and granulated sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for about 2–3 minutes, until the mixture looks light, creamy, and slightly fluffy. Scrape down the bowl as needed.

Add the egg and vanilla extract, then beat again on medium speed until fully combined and smooth, about 30–45 seconds. The mixture should look glossy and well-emulsified.

Step 3: Add dry ingredients and oats, then chill

In a separate medium bowl, whisk together the flour, baking soda, and salt until well combined. Pour this dry mixture into the bowl with the peanut butter mixture.

Mix on low speed just until most of the flour is incorporated. Add the rolled oats (and optional chopped peanuts or mini chocolate chips). Use a spatula or the mixer on low to gently fold everything together until there are no dry patches of flour. The dough will be thick and slightly sticky.

Cover the bowl and refrigerate the dough for at least 30 minutes. Chilling helps the cookies bake up thicker and chewier, which is ideal for holding ice cream.

Step 4: Scoop, shape, and bake the cookies

Once chilled, use a medium cookie scoop (about 2 tablespoons capacity) to portion the dough into 16 equal mounds. Roll each mound between your palms to form a smooth ball and place them on the prepared baking sheets, leaving about 2 inches between cookies.

Gently flatten each ball with your fingertips or the bottom of a glass so it is about 1/2 inch thick. This helps the cookies bake evenly and gives them a nice shape for sandwiches.

Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked and soft. Do not overbake; they will firm up as they cool and you want them chewy, not crisp.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the second tray.

Step 5: Soften the ice cream

When the cookies are completely cool, remove your ice cream from the freezer and let it sit at room temperature for 5–10 minutes. You want it soft enough to scoop and spread, but not melted.

While the ice cream softens, pair the cookies by size and shape, flipping them bottom-side up on your work surface. This ensures that when you sandwich them together, the smooth bottoms meet the ice cream and the pretty tops stay on the outside.

Step 6: Assemble the ice cream sandwiches

Working with one pair of cookies at a time, place a generous scoop (about 1/3 cup) of softened ice cream in the center of one cookie, bottom-side up. Top with its matching cookie, bottom-side down onto the ice cream.

Gently press the cookies together until the ice cream spreads almost to the edges, forming a thick, even layer. If desired, roll the exposed ice cream edges in a shallow dish of chopped peanuts, mini chocolate chips, or crushed candies for extra texture and flavor.

Place the finished sandwich on a parchment-lined tray in the freezer while you repeat with the remaining cookies and ice cream.

Step 7: Set, serve, and store

Once all the sandwiches are assembled, transfer the tray to the freezer and chill for at least 15–20 minutes, or until the ice cream has firmed up enough to handle cleanly.

Before serving, you can add a light sprinkle of flaky sea salt on top of the cookies to emphasize the peanut butter flavor. Serve straight from the freezer for neat, firm sandwiches, or let them sit at room temperature for 3–5 minutes for a softer, creamier bite.

For longer storage, wrap each sandwich tightly in plastic wrap or place in an airtight freezer bag or container, then freeze for up to 1 month.

Pro Tips

• Do not overbake the cookies. Pull them when the centers still look a little soft; they will firm up as they cool and stay pleasantly chewy even when frozen.
• Chill the dough. The 30-minute chill helps prevent spreading and gives the cookies the thickness they need to hold a big scoop of ice cream.
• Work in batches with the ice cream. If your kitchen is warm, keep most of the ice cream in the freezer and only soften what you need for 2–3 sandwiches at a time.
• Use uniform scoops. A cookie scoop for the dough and a measuring cup or ice cream scoop for the filling help every sandwich look consistent and professional.
• Line everything. Assemble sandwiches on parchment or a silicone mat to keep them from sticking as they firm up.

Variations

• Swirl combo: Use one scoop of vanilla and one scoop of chocolate ice cream in each sandwich for a black-and-tan effect, or try a peanut butter cup ice cream for extra peanut flavor.
• Chocolate-dipped edges: After freezing the sandwiches, dip half the sandwich in melted dark or milk chocolate and return to the freezer until set.
• Nut-free version: Substitute sunflower seed butter or soy butter for peanut butter (check for sweetness and salt), and skip the chopped peanuts on the edges.

Storage & Make-Ahead

These peanut butter oatmeal cookie ice cream sandwiches are ideal for making ahead. Once assembled and pre-frozen on a tray, wrap each sandwich individually in plastic wrap or parchment, then place them in an airtight container or freezer bag. Store in the freezer for up to 1 month for best flavor and texture.

If making far in advance, you can also bake and cool the cookies, then freeze them in an airtight container for up to 2 months. When ready to serve, let the cookies thaw at room temperature for about 15 minutes, then assemble with freshly softened ice cream and freeze again briefly to set.

Nutrition (per serving)

Approximate values for one ice cream sandwich made with vanilla ice cream and no optional coatings: Calories: 480–520; Total Fat: 28 g; Saturated Fat: 12 g; Carbohydrates: 52 g; Sugar: 35 g; Protein: 10 g; Fiber: 3 g; Sodium: 320 mg. Actual values will vary based on the specific ice cream and mix-ins you use.