PB&J Ice Cream Sandwiches
For round cookies, simplify this kid-favorite recipe even further by using slice and bake cookie dough. Or skip the baking and use purchased peanut butter cookies.
Prep Time:
40 mins
Total Time:
4 hrs 48 mins
Servings:
16 sandwiches and 22 extra cookies
Ingredients
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1 18-ounce roll refrigerated peanut butter cookie dough
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1/4 cup all-purpose flour
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6 tablespoons preserves, such as raspberry, cherry, or strawberry)
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1 pint vanilla bean ice cream
Directions
1.
Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
2.
Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.
Nutrition information
Calories 175, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 23 mg, Sodium 104 mg, Carbohydrate 22 g, Total Sugar 7 g, Fiber 0 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 5%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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