Peanut Butter Cookie Ice Cream Sandwiches

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Peanut Butter Cookie Ice Cream Sandwiches

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.

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Peanut Butter Cookie Ice Cream Sandwiches
Servings
about 2 dozen sandwiches
Cookies
  • 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
  • 1 cup firmly packed Domino® Light Brown Sugar
  • 1/2 cup Domino® Granulated Sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
Filling
  • 1 quart ice cream or frozen yogurt, any flavor
  • 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.

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