Peanut Butter Cookie Ice Cream Sandwiches

Name: Peanut Butter Cookie Ice Cream Sandwiches
Prep time: PTM
Cook time: PTM
Total time: 1 h
Yield: about 2 dozen sandwiches
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup peanut butter (any style); 1/2 cup (1 stick) butter or margarine, softened; Domino® Light Brown Sugar1 cup firmly packed; Domino® Granulated Sugar1/2 cup; 2 eggs; 1 teaspoon vanilla extract; 1 quart ice cream or frozen yogurt, any flavor; mini chocolate chips

Categories:

Rich vanilla ice cream sandwiched between two homemade peanut butter cookies sweetened with Domino® Organic Raw Cane Sugar. Bake these and they’ll be gone in a jiffy.

Servings

Cookies

1 1/2 cups all-purpose flour 1 1/2 cups all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon baking soda
1/2 teaspoon salt 1/2 teaspoon salt
1 cup peanut butter (any style) 1 cup peanut butter (any style)
1/2 cup (1 stick) butter or margarine, softened 1/2 cup (1 stick) butter or margarine, softened
Domino® Light Brown Sugar 1 cup firmly packed 1 cup firmly packed Domino® Light Brown Sugar
Domino® Granulated Sugar 1/2 cup 1/2 cup Domino® Granulated Sugar
2 eggs 2 eggs
1 teaspoon vanilla extract 1 teaspoon vanilla extract

Filling

1 quart ice cream or frozen yogurt, any flavor 1 quart ice cream or frozen yogurt, any flavor
mini chocolate chips mini chocolate chips

Instructions

Cookies

Step 1

Preheat oven to 350°F. Prepare ungreased cookie sheets.

Step 2

In medium bowl, combine flour, baking powder, baking soda and salt; set aside.

Step 3

Beat peanut butter, butter and sugars in large mixing bowl until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture; beat until well blended. If necessary, refrigerate dough about 15 to 30 minutes, until firm enough to shape into balls.

Step 4

Shape into 1-inch balls. Place 2 inches apart on prepared cookie sheets. Flatten with fork dipped in sugar, making criss-cross pattern.

Step 5

Bake 11 to 13 minutes, or until lightly browned. Remove; cool completely on wire rack.

Filling

Step 1

Remove ice cream from freezer; let stand at room temperature to soften slightly, about 10 minutes. Scoop about 1/3 cup ice cream onto the flat side of half of the cookies. Place remaining cookies, flat side down, on ice cream; press cookies together lightly.

Step 2

Roll edge of cookies in mini chocolate chips.

Step 3

Wrap each ice cream sandwich in foil; freeze until firm, about 2 hours or overnight.