Who doesn’t love soft chocolate chip cookies? Stuff them with fluff, peanut butter ice cream, salted peanuts and top them with chocolate sauce and all bets are off. My friend Stephanie saw Max Brenner’s recipe in the new issue of People and forwarded it my way. I lasted one day before I had to make this decadent concoction.
I had text messaged one of my guests for dinner that night and asked if he could pick up the ingredients. He thought I was high.
The directions tell you to place the tower of goodness in the freezer for 5 minutes to set. Needless to say my 15 year old sous chef (who doesn’t like desserts) turned to me and said he didn’t think it was possible to wait. That seemed to be the general consensus.
Next time I would like to try this recipe on Entemann’s chocolate chip cookies and twist this dessert into one bite masterpieces. Less messy for the kids and the adults.
Marshmallow fudge ice cream sandwiches
8 large chocolate chip cookies (store bought)
1/2 cup marshmallow fluff
1 cup peanut butter ice cream
1 cup salted peanuts, chopped
1/2 cup chocolate sauce (store bought)
Put a 2 tbsp. scoop of marshmallow fluff on top of cookie.
Sprinkle chopped salted peanuts, about 1/4 cup over the fluff.
Put about a 1/4 cup scoop of softened ice cream on top of the fluff. Cover the ice cream with the second cookie.
Place in freezer to harden, about 5 minutes. (If you can, wait 15 minutes.)
Remove and drizzle with chocolate sauce.