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Remember these little guys?  When I was a kid, Baskin Robbins sold these sundaes in mini baseball batting helmets with team logos printed on the side…the goal being to collect them all (or maybe just your favorite teams).  I always wanted my ice cream in a cone – which as we all know, can be dangerous territory for a kid.  One false move, and PLOP.  What started as a fun family trip to the scoop shop turns into a level 5 meltdown.  Literally.

Now, I didn’t grow up in a big baseball lovin’ family.  We never lived anywhere that had a major league team until we moved to Atlanta (and even then, the Braves were terrible until I reached college in the early 90’s).  Despite that, my little brother and I thought the novelty factor of these helmet sundaes were pretty darn cool.  So, when the family went out for ice cream and we asked for a baseball sundae, my theory is that our folks obliged simply because it was a way for us kids to take our ice cream in a bowl…and the perilous cone was temporarily pushed out of the picture without anyone missing it.  It certainly wasn’t because we were all rabid baseball fans.

Fast forward a few decades and I’m still not a big baseball fan (unless I’ve got REALLY good seats or the Braves are in the play-offs), but I still think these sundaes are pretty awesome and it inspired me to make a cookie with all the classic sundae flavors inside: vanilla ice cream, chocolate sauce, and a cherry on top.

I also like chopped nuts on my sundaes.  And well, peanuts and baseball basically go hand in hand…so we’ve got that going on in here as well.

With or without baseball on your calendar, these cookies are a tasty bite of nostalgia and are perfect for spring/summer.  Note:  these cookies are VERY moist.  You might want to store them in the fridge (especially during the warmer times of

Baseball Sundae Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. unsalted butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant vanilla flavor pudding mix
  • 2 eggs
  • 1 tsp. vanilla
  • 2 (7oz.) bags of chocolate covered peanuts
  • 1 small jar (10 oz.) maraschino cherries, drained and diced

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the chocolate covered peanuts and diced cherries.

*I HIGHLY recommend you chill the dough overnight in the fridge (or at least for a few hours).  The cherries add a lot of moisture to the batter so this will help you make nice even scoops with your dough and prevent the cookies from spreading too much on your pan.  In between pans, put the dough back in the fridge to stay cold.

Using rounded spoonfuls, place balls of dough onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.

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