This recipe by Jing Gao herself combines the complex, spicy flavors of her namesake Sichuan Chili Crisp with vanilla ice cream for a hot new twist on the all-time classic ice cream sandwich. By using peanut butter in the cookie dough, this sweet dessert recipe nods to the classic savory partnership of chili oil and peanut butter.
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Serving Size
6
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Prep Time
10 - 15 minutes
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Total Time
30 minutes
Ingredients
1/2 cup all-purpose flour
1 cup creamy salted peanut butter
1/2 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 teaspoon baking powder
2 pints vanilla ice cream
"Fly By Jing" Sichuan Chili Crisp
Directions
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Preheat oven to 350°F.
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Whisk baking powder and flour together in a large bowl.
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In a separate bowl, whisk together butter, brown sugar, peanut butter, egg, and vanilla extract. Then, slowly add the dry mixture to the wet mixture and mix until fully incorporated.
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Spoon out 12 cookies of dough onto a parchment-lined baking sheet. Flatten with a fork to roughly 1.5 diameter.
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Bake for 8-10 minutes. Let cool and spread Sichuan Chili Crisp on the inside of a cookie.
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Add one scoop of ice cream and top with another cookie.
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Repeat, serve, and enjoy!
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