Archive of ‘Recipes’ category

maple caramel sauce

I love homemade caramel. As evidence of that, you can find apple cider caramel, whiskey caramel, salted caramel, and salted caramel pastry cream here on the blog. Every time I make one I exclaim about how much I love it and wonder why I don’t make it more often. There are so many caramel possibilities, and rather than try just one, I want every type to have their time to shine. Today, that type is maple caramel sauce.

Maple Caramel Sauce | Pass the Cookies | www.passthecookies.com

Maple Caramel Sauce | Pass the Cookies | www.passthecookies.com

Maple Caramel Sauce | Pass the Cookies | www.passthecookies.com

This maple caramel sauce is a slice of fall heaven. The delicious caramel flavor intermingles with pure maple syrup to bring out an amazing sauce for the season. I seriously was eating it by the spoonful. So. Delicious. This is what I imagine would be served with pancakes and coffee on a crisp New England morning, made with maple syrup straight from the tree. Obviously that isn’t how I experienced it in muggy North Carolina, but nevertheless, that’s where my mind went and I chose to go with it. I mean, can you imagine this on pancakes?! Someone in my fall fantasyland got it right.

Maple Caramel Sauce | Pass the Cookies | www.passthecookies.com

Maple Caramel Sauce | Pass the Cookies | www.passthecookies.com

Maple Caramel Sauce | Pass the Cookies | www.passthecookies.com

I joke, but maple caramel sauce is so versatile. Pour it over ice cream, mix it with some caramel, layer it in a cake, swirl it in brownies, stir it in your coffee, or, you guessed it, serve it with your pancakes ;) I’m excited to share another fun way to use it soon, but until then, cook it up and pour it on everything!

Maple Caramel Sauce
½ cup pure maple syrup
½ cup sugar
4 tablespoons butter
¼ cup heavy cream
¾ teaspoon sea salt

In a medium saucepan over medium-low heat, combine the maple syrup and sugar until the sugar is completely dissolved. Stir frequently. This should take 6-10 minutes.

Stir in the butter, one tablespoon at a time, stirring frequently. The butter will bubble as it hits the hot sugar-syrup mixture. Continue to heat for another 2 minutes, stirring a few times.

Pour in the cream and sea salt and cook for another 10-15 minutes, continuing to stir a few times a minute. You can make this as thin or thick as you like, but the caramel is done cooking when it becomes thick and doesn’t slide off of a spoon. If you prefer thinner caramel, reduce the cooking time. I cooked mine for the full 15 minutes and the resulting caramel was deliciously thick.

When the caramel is done, let it cool for a few minutes in the pot before transferring it to a jar. If the sauce thickens too much, reheat it in the microwave for 30 seconds at a time.

pumpkin cake with fluffy chocolate frosting

Last week I gave you a roundup of pumpkin recipes out from all over the internet. Today you have one more to add to the list: pumpkin cake with chocolate frosting! I hope you’re not tired of my pumpkin shenanigans yet.

Pumpkin Cake with Chocolate Frosting | Pass the Cookies | www.passthecookies.com

Pumpkin Cake with Chocolate Frosting | Pass the Cookies | www.passthecookies.com

Pumpkin Cake with Chocolate Frosting | Pass the Cookies | www.passthecookies.com

Last year I made this amazing pumpkin pie cake with cinnamon cream cheese frosting, and as much as I would love to have that cake all the time, it is a bit time consuming. This year, I wanted to make a simpler version of the pumpkin cake, one that is easy enough to put together in an evening. This one fits the bill perfectly. Filled with spices and topped with fluffy chocolate frosting, this pumpkin cake is amazingly moist and so perfect for fall. It is always a crowd pleaser and a great choice for fall parties, but is still modest enough to have with a weeknight dinner. It can be made ahead of time and saves well.

Pumpkin Cake with Chocolate Frosting | Pass the Cookies | www.passthecookies.com

Pumpkin Cake with Chocolate Frosting | Pass the Cookies | www.passthecookies.com

My family makes pumpkin bread with chocolate chips for brunch year-round, so a pumpkin cake with chocolate frosting seemed like a natural next step, but when I served this up to coworkers and friends I was surprised at how many people didn’t think of pumpkin and chocolate as a typical combination. If you haven’t tried pumpkin and chocolate together before, make this cake asap so you can experience the goodness of the two flavors marrying in a delicious dessert. Pumpkin and chocolate forever!

Pumpkin Cake with Chocolate Frosting | Pass the Cookies | www.passthecookies.com

Pumpkin Cake with Chocolate Frosting | Pass the Cookies | www.passthecookies.com

The pumpkin puree makes the cake so moist, and the fudgy, fluffy chocolate frosting billows around the cake layers and envelops their fall spices with rich chocolaty sweetness. It is a match made in autumn dessert heaven.

To find the full recipe, head over to Lexi’s blog. The pumpkin cake was based on my pumpkin pie cake with cinnamon cream cheese frosting.

Pumpkin Cake with Chocolate Frosting | Pass the Cookies | www.passthecookies.com

maple apple pear cider

One of my favorite things to do in the fall is curl up in a sweater with a mug of hot apple cider. Even better is sipping cider while sitting on my parents screened porch in the early morning, wrapped in a blanket to keep warm, but still feeling the crisp air around us. This maple apple pear cider is even more satisfying than the store-bought version and brings the best cozy feeling as it simmers away, emitting it’s delicious spiced scent.

Maple Apple Pear Cider | www.passthecookies.com

Maple Apple Pear Cider | www.passthecookies.com

Maple Apple Pear Cider | www.passthecookies.com

Apple cider brings back so many good fall memories from different stages of my life. Growing up, my dad would wait for my siblings and me at the bus stop with a warm mug of hot apple cider to sip as we walked home from the corner. As a little kid it was always so exciting to hop off the school bus into the chilly weather and have a warm hug and a steaming mug of cider at the ready. It wasn’t a long walk, but had time to we sip cider together, crunch the leaves on the sidewalk, and excitedly talk about our school days. If only that was how we ended each day now ;)

Maple Apple Pear Cider | www.passthecookies.com

Maple Apple Pear Cider | www.passthecookies.com

Maple Apple Pear Cider | www.passthecookies.com

More recently, Will and I have made it a tradition to go apple picking and get apple cider slushies or apple cider doughnuts at the orchard. While the apple cider comes in different forms, it is still the same quintessential flavor that I crave this time of the year. Making this maple apple pear cider brings back those nostalgic memories, but also creates new ones in the life stage we are in right now. I love to throw this together on a Saturday morning or Sunday before church and have the wonderful cider scents greet me when I get home later in the day, and bubbling maple apple cider for me to enjoy throughout the week.

Maple Apple Pear Cider | www.passthecookies.com

Maple Apple Pear Cider | www.passthecookies.com

Whether it brings nostalgia or new memories, I hope this maple apple cider fills your home with spices and makes a fall day even cozier.

Maple Apple Pear Cider
5 apples, halved and quartered
5 pears, halved and quartered
1 orange, quartered
¼ – ½ cup maple syrup
2 teaspoons whole allspice
2 teaspoons whole cloves
4-6 cinnamon sticks
water

Place all of the fruit and spices in a crockpot with ¼ cup of maple syrup. Fill the crockpot with water, leaving about 2-3 inches of space from the top. Gently stir everything to mix the maple syrup around. Cover with the lid and cook on low for 6-7 hours or high for 4-5 hours. After a few hours, crush the fruit with a slotted spoon or potato masher.

If you would rather make this on the stove, follow the same instructions for the ingredients, then put everything in a large stock or soup pot. Boil the cider uncovered for an hour, stirring frequently to prevent the fruit from burning. After the first hour, cover and simmer for 2 to 3 more hours. Crush the fruit with a slotted spoon or potato masher and stir occasionally.

Taste and add more maple syrup or spices to your preference.

Let the cider cool slightly then strain all of the fruit and spices through cheesecloth or fine mesh sieve into a large bowl. Squeeze all of the liquid from the cheesecloth/sieve. Store in the fridge and serve cold or warm!

You will have a lot of cooked fruit leftover. For a bonus recipe, throw the apples and pears in your food processor for some applesauce (or apple/pearsauce)!

pumpkin recipe roundup

I have professed my love for all things pumpkin many times in this space. I try to make at least one new pumpkin recipe a year, and often wind up with so many ideas that I want to try but not enough time to make, photograph, and post all of them. There are so many pumpkin recipes out there on the web that look amazing and since I can’t post every pumpkin recipe, I thought it would be fun to create a pumpkin recipe roundup from around the web. Fellow pumpkin lovers rejoice!

Pass the Cookies Pumpkin Recipe Roundup - Breakfast | www.passthecookies.com

Breakfast
Baked Pumpkin Doughnuts
Pumpkin Bread with Chai Crumble
Pumpkin Chai Doughnut Muffins
Pumpkin Coffee Cake with Cinnamon Streusel
Pumpkin Pie Oatmeal with Maple Roasted Pecans
Pumpkin Pop Tarts with Brown Butter Maple Frosting
Pumpkin Scones with Candied Ginger and Maple Glaze
Pumpkin Spice Granola
Secretly Vegan Pumpkin Bread
Twiced Baked Pumpkin Pie Croissant
Vanilla Doughnuts with Pumpkin Pastry Cream
Whole Wheat Pumpkin Chocolate Chip Pancakes

(more…)

pumpkin bread with chai crumble

It’s October, which means it’s officially PUMPKIN MONTH!!! If you know me, you know that pumpkin is possibly my favorite flavor ever. Consuming pumpkin treats in the fall is the absolute best way I could experience the season, I just love it so much. I am squirming-in-my-seat excited about all of the fall recipes coming up, but especially about this pumpkin bread with chai crumble. Imagine a loaf of pumpkin bread, a chai latte, and a thick-crumbed coffee cake got together. This amazing pumpkin bread with chai crumble is the outcome.

Pumpkin Bread with Chai Crumble | Pass the Cookies | www.passthecookies.com

I loved pumpkin flavored foods before the pumpkin spiced craze ramped up in coffee shops and grocery stores. While fall is the best time to curl up with a warm slice of pumpkin bread in a cozy sweater, we don’t stop making it when the season changes. Pumpkin bread is a year-round brunch staple in our family, which is why I’m surprised I didn’t think to change it up until now!

Pumpkin Bread with Chai Crumble | Pass the Cookies | www.passthecookies.com

Pumpkin Bread with Chai Crumble | Pass the Cookies | www.passthecookies.com

Pumpkin bread with chai crumble has all of the amazing flavors and moist crumb of pumpkin bread, with the added fun of a crisp, spiced crumb topping that is perfect for the season (or past the season, if you’re in my family). It is wonderfully addicting, but also rich enough that you don’t need more than a slice to feel satisfied. The best part of the bread is where the chai crumble meets and settles into the domed top of the pumpkin bread, between the crisp outside layer and the full force of the pumpkin bread. The chai and pumpkin spices join for a fall spice party in your mouth.

Pumpkin Bread with Chai Crumble | Pass the Cookies | www.passthecookies.com

Pumpkin Bread with Chai Crumble | Pass the Cookies | www.passthecookies.com

The thick, soft slices of pumpkin bread with spicy chai topping pair wonderfully with a cup of hot coffee, or tea – extra points for a chai latte – for breakfast on the go, brunch with friends, or a midday snack in the office. I can’t think of anything that would make my workday better than a slow pumpkin bread snack break. I mention in the instructions to wait until the loaf is completely cool to slice it, but does anyone actually follow that guideline? I’m always so impatient by the time the loaves come out that I can’t wait another minute to try a bite. I know that it slices more easily when it has cooled, but waiting for that has to be the hardest part! I know can’t be the only one in that boat. Where are my fellow warm bread slicers?

Pumpkin Bread with Chai Crumble | Pass the Cookies | www.passthecookies.com

Pumpkin Bread with Chai Crumble | Pass the Cookies | www.passthecookies.com

Pumpkin bread with chai crumble is my favorite fall treat to date! I’m so excited for you to make (and taste) some too!

If you do make this recipe, tag me on Instagram (@hopehwoodhouse) so I can see your wonderful creations!

Pumpkin Bread with Chai Crumble

Pumpkin Bread
3 ¼ cups flour
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
1 ¾ cups (one 15-ounce can) pumpkin puree
1 cup vegetable oil (or butter)
3 cups sugar
4 eggs
1 teaspoon vanilla extract
2/3 cup water, at room temperature

Chai Crumble
3 cups flour
2 ½ teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon ground cloves
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 ½ cups light brown sugar, packed
1 ½ cups (2 ½ sticks) butter, melted

To make the chai crumble
In a medium bowl, combine all of the ingredients except the butter. Pour in the butter and use your hands to bring the ingredients together until all of the dry ingredients are moist and you can form a ball with the mixture. Break the topping into small pieces and set aside.

To make the pumpkin bread
Preheat the oven to 350 degrees F. Coat two 9×5-inch loaf pans with non-stick cooking spray or butter and dust with flour to coat the entire pan.

In a medium bowl, whisk together the flour, cinnamon, cardamom, nutmeg, allspice, ginger, baking soda, and salt.

In another large bowl, whisk together the pumpkin puree and oil (or butter) until combined. Add the sugar and mix again to fully incorporate it into the pumpkin. Whisk the eggs and vanilla into the mixture. Add the water and whisk until all of the ingredients are fully combined.
With a rubber spatula, fold the dry ingredients into the wet ingredients, being careful not to overmix the batter. Pour the batter evenly into the prepared pans and smooth the tops with a spatula. Sprinkle the chai crumble on top of both breads. It should fully cover the batter, with more to add on top of that first layer.

Bake for 45 minutes, then rotate the pans and bake for another 30 to 45 minutes, or until a wooden skewer inserted into the center of the bread comes out clean. The topping should be entirely cooked with no soft spots.

Let the breads cool in their pans on a wire rack for about 15 minutes before removing them from their pans. Let the loaves cool completely before slicing and serving (if you have the patience ;)).

If you aren’t serving them right away, or have leftover pumpkin loaf, wrap the loaves in plastic wrap and store them at room temperature. They will last for 3 days, unless you are in our house. These also freeze well and are perfect to make ahead for brunches or hostess gifts. To freeze, wrap the loaves in plastic wrap then again in aluminum foil or wax paper. If you use wax paper you may need to tape the ends down.

Pumpkin bread adapted from my family’s favorite recipe in Baked: New Frontiers in Baking.

blueberry lavender streusel muffins

Growing up, I vividly remember sleepovers at my best friend’s house with movies and chatting late into the night, then waking up to make blueberry muffins in the morning. As elementary schoolers, this consisted of mixing the “just add milk” blueberry muffin mix together and waiting impatiently in front of the oven as the fragrant muffins cooked up golden tops. Nowadays, I wouldn’t be caught with that powdered mix, not because it isn’t good, but because my eyes have been opened to the amazing flavors and textures of homemade blueberry lavender streusel muffins.

Blueberry Lavender Streusel Muffins | www.passthecookies.com

Blueberry Lavender Streusel Muffins | www.passthecookies.com

These blueberry lavender streusel muffins are bursting with real blueberries, filled with the delicate fragrance and subtle flavor of lavender, and topped with my favorite buttery brown sugar streusel to give the otherwise fluffy muffins a crunchy lid. The muffins are fluffy and light, with blueberries strewn throughout so you can find one in each bite. They are great warm from the oven for breakfast, or cooled down with a cup of coffee or tea for a mid-morning or mid-afternoon snack.

Blueberry Lavender Streusel Muffins | www.passthecookies.com

Blueberry Lavender Streusel Muffins | www.passthecookies.com

I love the contrast of the juicy blueberries against the light crumb of the muffin and the crunch from the sweet streusel topping. The streusel is simple and cinnamony, and you may want to eat most of it before it even goes in the oven. This is always my dilemma.

Blueberry Lavender Streusel Muffins | www.passthecookies.com

Blueberry Lavender Streusel Muffins | www.passthecookies.com

The lavender-scented steam that emerges when you cut into a warm muffin just begs for a small pat of butter, and you won’t regret providing it. The simplicity of a classic blueberry muffin, paired with the unique twist of lavender and streusel makes these perfect to serve to guests or family, but you may want to keep them hidden so you can eat them all yourself. No judgment here.

Blueberry Lavender Streusel Muffins-10

Blueberry Lavender Streusel Muffins | www.passthecookies.com

You can find this recipe over on Lexi’s site today and enjoy them for breakfast tomorrow :)

If you make your own blueberry lavender streusel muffins, be sure to tag me (@hopehwoodhouse) on Instagram so I can see your wonderful creations!

slow roasted sweet potatoes with spiced maple pecans and maple bourbon butter

Fall starts this week! I’m so excited for the cooler weather, the new seasonal foods, the pumpkins everywhere, and warm, comforting meals. These slow roasted sweet potatoes with spiced maple pecans and maple bourbon butter are my new favorite dinner. Or lunch. And, let’s be honest, they make a great breakfast, too.

Slow Roasted Sweet Potatoes with Spiced Maple Pecans and Maple Bourbon Butter | Pass The Cookies | www.passthecookies.com

Slow Roasted Sweet Potatoes with Spiced Maple Pecans and Maple Bourbon Butter | Pass The Cookies | www.passthecookies.com

Slow Roasted Sweet Potatoes with Spiced Maple Pecans and Maple Bourbon Butter | Pass The Cookies | www.passthecookies.com

Slow Roasted Sweet Potatoes with Spiced Maple Pecans and Maple Bourbon Butter | Pass The Cookies | www.passthecookies.com

I first tried slow roasted sweet potatoes sometime last fall. We have roasted vegetables for or with dinner at least once a week, so trying a new way to cook sweet potatoes was a fun change for our taste buds. The first time we tried slow roasting sweet potatoes we stuffed them with spicy chickpeas. The combination was strange at first but delicious. Since then, we have altered them based on what ingredients are in our pantry. (more…)

roasted peaches with yogurt two ways: streusel or granola

I’m getting so excited about fall, cooler temperatures, and pumpkins everywhere (yes, I’m that girl). But, before I get caught up in the seasons to come, I’m also trying to appreciate and take in all of the great things that late summer has to offer, including fresh, ripe peaches, perfect for these roasted peaches with yogurt and streusel or granola.

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

With each bag of peaches that leaves the shelves I think, ‘these are the last peaches of the season.’ Because of this I get overzealous and buy more peaches than I can eat before they go bad. The great thing about these roasted peaches is that you can salvage your overripe peaches and save the ripe ones from dying on the windowsill! That’s a win for this peach lover (and over-buyer)! :)

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Earlier this summer, we dappled in peach roasting with roasted peach and oatmeal no-churn ice cream. The results were so good that, at the risk of eating no-churn ice cream at every meal, I had to make a healthier, more breakfast appropriate option. Paired with thick Greek yogurt, this version of roasted peaches is perfect for breakfast, snack, or a healthy dessert. I have included two versions here, one with streusel, and one with granola, depending on what you are feeling. I love the variety they both provide, and I think the granola addition would be perfect for an easy brunch, while the streusel is fun for an impromptu girl’s night.

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted Peaches with Yogurt and Streusel | www.passthecookies.com

Roasted peach halves become caramely and sweet, and, when served warm, are the perfect companions for cold yogurt, or even ice cream. The skillet baked brown sugar oatmeal streusel provides a slight crunch to the smooth combination, and fills the kitchen with an amazing buttery fragrance. It is one of those things I want to have it on hand just for the amazing smell! The granola is easy to throw together and makes for a tasty breakfast or snack on its own, or when sprinkled atop this beautiful late-summer fruit. There are so many ways to mix and match these items to customize it to your liking and lifestyle.

Roasted Peaches with Yogurt and Granola | www.passthecookies.com

Roasted Peaches with Yogurt and Granola | www.passthecookies.com

Roasted Peaches with Yogurt and Granola | www.passthecookies.com

Finish the summer strong with this delicious roasted fruit. Find the roasted peaches and streusel method over on Lexi’s site, or top these deliciously caramelized peaches and yogurt with the granola below.

Roasted Peaches
Recipe on Glitter, Inc.

Granola Topping
1 cup oats
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon salt
¼ cup pecans, chopped and toasted
2 tablespoons honey
1 tablespoon pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Cover a baking pan with parchment paper and set aside.

In a medium bowl, mix together the oats, cinnamon, ground ginger, salt, and pecans.

In a small microwave-safe bowl, microwave the honey, maple syrup and coconut oil for 30 seconds. Heat them for another 10 seconds at a time until they have melted together. Add the vanilla to the melted ingredients and stir to combine.

Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are coated. Spread the granola evenly on your prepared pan and cook for about 15 minutes, or until golden.

Top the roasted peaches with yogurt and a generous handful of granola. Save any leftover granola in an airtight container to snack on for the rest of the week.

Roasted Peaches with Yogurt and Granola | www.passthecookies.com

roasted peach and oatmeal cookie no-churn ice cream

Roasted peach and oatmeal cookie no-churn ice cream is full of roasted peaches, a splash of bourbon, and chunks of chewy oatmeal cookies, swirled into the easiest ice cream base. The flavor combo is AMAZING – I can’t get over it!

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

North Carolina had some beautiful weather last week, but now it seems like we are back to the high-heat, high-humidity days we expected for August. I don’t love summer, so by August I am over the stifling Southern summer heat, the 95% humidity days, and the mosquitos that seem to find me whenever I am outside. I think back to summers as a child when my siblings and I would join the neighborhood kids in games of kickball late into the nights and sit on the steps of the front porch after dinner debating the best way to eat popsicles with our parents, as sticky melting fruit pops inevitably dripped down our arms. Those summer days of no school and fun activities were the best.

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

While popsicles were a summer favorite, ice cream always reigned supreme in any season. As my family sat around the kitchen table and savored the cold, frozen goodness together, I would often tell my brother, “look, there’s a cardinal out the window!” while I snuck an extra bite of ice cream from his unmonitored bowl across the table. My parents definitely noticed and I’m not sure why they never said anything, but I got extra ice cream, so I didn’t care. Ice cream was the perfect treat for those hot North Carolina summer days, and still is now that I’m out of school and on my own. Homemade ice cream is even better than the store-bought versions, but sometimes can take so much effort to make. That’s why I love this roasted peach and oatmeal cookie no-churn ice cream so much. You get the deliciousness of homemade ice cream, with much less effort!

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

The combination of flavors in this roasted peach and oatmeal cookie no-churn ice cream is amazing! The sweet roasted peaches and chewy oatmeal cookies suspended in a smooth and easy no-churn ice cream base are perfectly delicious. Each bite is a little different, but each spoonful brings a bit of nostalgia for those warm, slow summer nights on the front porch.

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

I have had delicious peach ice cream before, but roasted peaches are a game changer! The sugars in the peaches caramelize as you cook them and taste so delicious on their own, but even better against the smooth base of ice cream. The oatmeal cookie crumble adds such great texture to the ice cream and makes it taste a tiny bit like a classic peach crumble a la mode.

Roasted Peach and Oatmeal Cookie No-Churn Ice Cream | www.passthecookies.com

Find the delectable recipe over on Lexi’s blog and whip up this no-churn ice cream for your dessert (or sneaky snack). You won’t regret it :)

ps. Want more no-churn ice cream recipes? Check out no-churn chocolate chocolate chip cookie dough ice cream, and no-churn lemon gingersnap ice cream.

flourless peanut butter cookie ice cream sandwiches

Happy happy Monday! We had some absolutely gorgeous weather this weekend and I haven’t yet brought myself to terms with the fact that the hot, humid weather will be back any minute. One thing that makes the August heat a bit more bearable is cold, refreshing ice cream. And what could be better than ice cream? The easiest flourless peanut butter cookie ice cream sandwiches!

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

With no flour or grains of any kind, these cookies are naturally gluten free. But, don’t let that scare you away, gluten lovers! These are now my go-to peanut butter cookies for gluten free and gluten loving friends alike – no one can tell that they are flourless! Even my mom, who has no problem with gluten and does not like anything peanut butter flavored, proclaimed these as her favorite peanut butter cookies. All hail the flourless peanut butter cookies!

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

These are the easiest cookies to throw together. With only 5 ingredients and no mixer required, I can throw these together in just a few minutes, which leaves more time for enjoying all of the summer activities. They are perfect for last minute get-togethers or backyard summer cookouts and are total crowd-pleasers! Every time I offer these, someone asks for the recipe. They are too simple not to share with everyone!

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

You can make these cookies on their own, or take it up a notch and turn them into ice cream sandwiches. Chocolate ice cream pairs perfectly with the smooth sweet and salty peanut butter cookies, but vanilla would work well too. You can make these a plated dessert by topping one cookie with a scoop of ice cream. If you’re feeling really fancy after putting minimal effort into such a delicious dessert, add some chocolate shavings or chocolate sprinkles. People will oh and ah, but only you will know how little time it took to throw together. That’s the goal of summer dessert, right? Minimal effort, maximum effect. Check, check.

Flourless Peanut Butter Cookies
Barely adapted from the Ovenly cookbook
Makes 26 to 28 cookies (using a 1 ½ tablespoon scoop), or 13 to 14 ice cream sandwiches

1 ¾ cups light brown sugar, packed
2 large eggs
½ teaspoon vanilla
1 ¾ cups peanut butter*
¼ teaspoon sea salt
1 cup semi sweet chocolate chips or chopped milk chocolate (optional and not pictured here, but so so good when included)
Sea salt, for garnish

For ice cream sandwiches:
1 pint of ice cream

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the brown sugar and eggs until smooth. Stir in the vanilla, then the peanut butter and salt until smooth and completely incorporated. You should not be able to see any ribbons of peanut butter.

You can scoop and bake the cookies immediately after mixing them, though I found that they keep their shape better if you chill them in the freezer for 15 minutes before scooping. Scoop or spoon the dough into balls (I use a 1 ½ tablespoons or a medium (#40) cookie scoop) and place a few inches apart on prepared pan. They won’t spread much so you may need to gently press them down with the palm of your hand if you want flatter cookies. I like them tall for the maximum soft center :)

Lightly sprinkle the dough balls with sea salt just before baking. Bake cookies for about 8-10 minutes for smaller cookies and 10-15 minutes for slightly larger cookies. If you make very large cookies you may need to increase the cooking time even more. The cookies should be golden around the edges when they are done. Let them rest on the baking sheet for a minute or two before transferring them to a wire rack to cool. Let the cookies cool completely before eating.
You can make the dough in advance and either refrigerate it for a couple days or freeze it longer. If you want to freeze the dough, scoop it into balls and place them in one layer on a baking sheet covered with plastic wrap in the freezer. After about 30 minutes you can put the frozen balls into a gallon zippered plastic bag. You can bake them straight from the freezer.

To make them into ice cream sandwiches:
Scoop ½ scoop of ice cream onto half of the cookies and sandwich the rest of the cookies on top of the ice cream, gently pressing down. You can serve immediately or freeze the sandwiches for a few hours to make sure they are frozen together and don’t slide apart when you are eating them.

*To save you some measuring, the 16.3-ounce jar of peanut butter is estimated to contain 1¾ cups. I tried this with natural peanut butter and it worked just as well. The natural peanut butter makes the dough a bit softer, so in order for them to keep their shape you should not skip the chilling step if you use this variation. I have always used creamy peanut butter, but you can use crunchy to give them some texture.

Flourless Peanut Butter Cookie Ice Cream Sandwiches | www.passthecookies.com

1 2 3 13