Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Chocolate & Pretzel Dipped Peanut Butter Balls on a Stick -- Now THAT'S a mouthful!

This most recent "ON-A-STICK" creation was directly inspired by the mouth-watering Peanut Butter Pretzel Truffles from Lisa at The Pursuit of Happiness.  I made some the other day and was so enamored with the flavor combination of peanut butter, chocolate and salty pretzels, that I couldn't help but create my own version to serve  "ON-A-STICK" style.  I came up with an extremely creamy and smooth peanut butter center that puts Reese's to shame, and did a twist by putting the pretzels on the outside

"STICK" around, after the recipe, for links to more 
Delicious Stuff "ON-A-STICK" Tutorials!

(makes 2 dozen)


1/2 cup creamy peanut butter
1/2 cup butter
1 1/4 cups confectioners sugar (powdered), sifted
parchment or baking mat lined baking sheet
10 oz. melted chocolate (candy melts, tempered chocolate, or bark)
1 cup crushed pretzel sticks
24 lollipop/candy sticks (can be purchased at most craft stores in the cake decorating section) (you can also use a bamboo skewer or wooden dowel)

Step 1:  Melt peanut butter and butter together in a microwave or in a saucepan.  Stir until smoothly combined.  

Step 2:  Sift powdered sugar into the peanut butter mixture.  Whisk to thoroughly combine.

Step 3:  Freeze for 20 minutes, or refrigerate for an hour.

Step 4:  Scoop peanut butter mixture into Tablespoon sized balls.  I use a Pampered Chef stainless steel scoop to make a level scoop, then rest the ball, flat side down on a parchment (or baking mat) lined baking sheet.  Once you've scooped all the peanut butter balls, place the pan in the freezer for 15-20 minutes.  

A collection of food portioning scoops in various sizes are on 
my list of "Must-Haves" for any home baker.

Step 5:  Melt your chocolate, candy melts or bark in a small bowl
Step 6:  Remove pan from freezer.  Insert a stick into each ball.

Step 7:  Holding the stick, dip ball into melted chocolate.  Tap off excess chocolate.  Dip bottom of ball into crushed pretzels, then set back on the lined baking sheet.  Repeat with remaining peanut butter balls.


Once all the peanut butter balls are dipped, they're ready to serve.  

Want more recipes for delectable treats on a stick?  Try these:

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