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Peanut Butter Cookie Ice Cream Sandwiches

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Peanut Butter Cookie Ice Cream Sandwiches.

Ingredients

  • ½ cups All-purpose Bleached Flour
  • ¾ teaspoons Baking Soda
  • 6 Tablespoons Butter, Melted Until Warm But Not Hot
  • ¾ cups Creamy Peanut Butter
  • 1 cup Packed Light Brown Sugar
  • 1 whole Large Egg
  • ½ teaspoons Vanilla Extract
  • ½ cups Roasted Peanuts, Chopped Coarse, Plus Extra For Sandwiches
  • 1 pint Vanilla Or Chocolate Ice Cream
  • 1 cup Miniature Chocolate Chips

Preparation

Mix flour and baking soda in a small bowl; set aside. Mix butter, peanut butter and brown sugar in a medium bowl until smooth. Mix egg and vanilla in a small bowl. Add to peanut butter mixture; beat with a rubber spatula until smooth. Add flour mixture and peanuts; stir until well combined.

Form dough into 2-tablespoon balls and scoop onto a plastic wrap-rimmed baking sheet. Freeze until solid, about 30 minutes.

When ready to bake cookies, adjust oven rack to lower-middle position and heat oven to 375 degrees. Working 6 or 7 dough balls at a time, arrange them on a parchment- or silpat-lined cookie sheet. Bake until cookies are golden, but not dark brown, about 15 minutes. Let stand on the cookie sheet to firm up, about 5 minutes. Transfer to a wire rack and let cool completely.

Meanwhile, form ice cream into generous 2-tablespoon balls; set in the freezer until ready to assemble.

To assemble, set an ice cream ball on each of half the cookies; cap with remaining cookies and press to make a sandwich.

Roll each ice cream sandwich in peanuts or chocolate chips; return to the freezer until ready to serve.

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Profile photo of Ashley

Ashley on 9.2.2011

I haven’t made these as ice cream sandwiches but I have made them as just peanut butter cookies and they are the best I have ever had.

They stay really soft the entire time you have them, they’re full of peanut butter too and not dry like most PB cookies.

This is turning into my go-to recipe. I’ve made them twice already. Great job.

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