Peanut Butter M&M Ice Cream Cookie Sandwiches

Preheat oven to 350ºF.

In a stand mixer with the paddle attachment, cream butter and both sugars until light and fluffy, about 3 minutes. Add in peanut butter and mix for 1–2 minutes. Add in egg and vanilla. Mix until combined and clump-free.

Combine flour, salt and baking soda in a small bowl. Add dry ingredients to batter in two parts with the stand mixer on the lowest speed. Mix for a little less than 1 minute. Do not over-mix. Fold in M&Ms by hand.

Portion dough into 12 cookies. Place on a baking sheet lined with a baking mat. Using your fingers gently flatten the cookies. This will help the cookies spread as they cook.

Bake cookies for 10–12 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 2 minutes on the baking sheet. Transfer to a cooling rack to cool completely.

To assemble the ice cream sandwiches, place one cookie upside down and top with a large scoop of ice cream (about 1/2 cup). Using a knife, spread the ice cream to the edges, making sure to work quickly. Top the sandwich with another cookie and press down gently. Place on a baking sheet with parchment paper and place in the freezer. Repeat with the rest of the cookies.

Freeze cookies for 2 hours to firm up, and serve!