Peanut Butter Ice Cream Sandwiches
Recipe from Betty Crocker

Nothing could be simpler--or more delicious--to have on hand when a peanut butter craving strikes!


Peanut Butter Ice Cream Sandwiches

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Servings: 18 ice cream sandwiches
Prep Time: 1 hr
Total Time: 2 hrs
Related Categories: Cookies, Cookie Sandwiches, Ice Cream
 
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Ingredients
  • 1   pouch
    Betty Crocker® peanut butter cookie mix (1 pound 1.5 ounces)
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  • 1   tablespoon
    water
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  • 3   tablespoons
    vegetable oil
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  • 1  
    egg
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  • 4 1/2  
    chocolate or vanilla ice cream, slightly softened
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  •  
    Chopped peanuts or tiny candies, if desired
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Directions
1.
Heat oven to 375 degrees F. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.
2.
Bake 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
3.
For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm. Store in freezer.
Nutrition information
Calories 230 (Calories from Fat 90); Total Fat 11g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 25mg; Sodium 170mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 20g); Protein 4g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4%. Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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Fudgy Peanut Butter Bites
Fudgy Peanut Butter Bites

The crust for these easy little chocolate treats is ready-to-bake cookie dough. Top with chopped peanuts for crunch.

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