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Start to finish: 1 hour 45 minutes
Makes: 12 sammies


5 tablespoons unsalted butter
16-ounce jar creamy peanut butter
2 cups lightly-packed brown sugar
2 teaspoons vanilla
3 eggs
2 teaspoons baking soda
1 teaspoon salt
2½ cups rolled oats
½ cup chopped walnuts
½ cup butterscotch chips
½ cup semi-sweet
chocolate chips
½ gallon coffee ice cream

Optional for edges:
¼ cup walnuts, finely chopped
¼ cup mini chocolate chips

  • Heat oven to 350 F and prepare two cookie sheets with parchment paper. Set aside.

  • In a large, microwave-safe bowl, melt together butter and peanut butter. Stir to combine.

  • Mix in brown sugar, vanilla and eggs until smooth. Add in baking soda, salt and oats. Stir to combine.

  • Fold in walnuts, butterscotch chips and chocolate chips.

  • Using a ¼ cup measuring cup, scoop portioned amount of dough into your palm and roll to form a ball. Place on prepared cookie sheets 2 inches apart.

  • Bake 11–13 minutes, or until edges start to brown. Remove from oven and let rest on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.

  • To assemble ice cream sammies, scoop ¼ cup ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and press to adhere the two together.

  • If desired, roll the edges in mini chocolate chips or finely chopped walnuts. Serve immediately, or freeze in an airtight container.

Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at