Peanut Butter Cookie Ice Cream Sandwiches

Peanut Butter Cookie Ice Cream Sandwiches
Ngoc Minh Ngo
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preparation
30
minutes
cooking
120
minutes
Serves 8-10

Ingredients

1 1/2
cups
(3 sticks) unsalted butter, at room temperature
2
cups
rolled oats
1 1/2
cups
brown sugar
3/4
cup
smooth peanut butter
1
teaspoon
vanilla extract
2 1/2
cups
all-purpose flour
2
pints vanilla ice cream

Directions

  1. In a large saucepan, over medium heat, melt ½ cup of the butter. Add the oats and cook until golden, about 5 minutes. Spread on a baking sheet to cool. 
  2. Using an electric mixer on high, beat the remaining butter and the sugar until light and fluffy. Reduce speed to medium and add the peanut butter and vanilla extract. Reduce to low and slowly add the flour. Stir in the oats. Cover and refrigerate for 30 minutes.
  3. Heat oven to 375° F. Form 16 to 20 large cookies, using about ¼ cup of dough for each. Place on parchment-or foil-lined baking sheets, 2 inches apart. Flatten slightly using the tines of a fork.
  4. Bake until golden but not quite set, about 20 minutes. Let cool on the sheets for 10 minutes. Transfer to a rack to finish cooling.
  5. Sandwich about 1/3 cup of the ice cream between 2 cookies. Serve immediately, or wrap in plastic and freeze.
Suzy Verrier and Kai Jacob
August 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 52 %
  • Calcium 138 mg
  • Carbohydrate 92 g
  • Cholesterol 106 mg
  • Fat 49 g
  • Fiber 4 g
  • Iron 4 mg
  • Protein 14 mg
  • Sat Fat 26 g
  • Sodium 165 mg
What does this mean? See Nutrition 101.

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