Peanut Butter Ice Cream Sandwiches

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon each baking soda and salt
• 1 cup peanut butter
• 1/2 cup unsalted butter, at room temperature
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 6 cups butterscotch ripple ice cream

Recipe

• 1 preheat oven to 350°f (180°c). in a small bowl, whisk flour with baking soda and salt. using an electric mixer, in a large bowl, beat peanut butter with butter until smooth. beat in brown sugar then egg and vanilla, scraping down sides to mix well. gradually beat in flour mixture.
• 2 if needed, flour your hands then roll dough into 1 1/2–inch (4 cm) balls. place at least 2 inches (5 cm) apart on ungreased baking sheets. flour the base of a large glass and press on each ball to flatten cookie to about 3 inches (7.5 cm). using floured tines of a fork, make criss–crosses gently on top of cookies.
• 3 bake in centre of preheated oven until golden and barely set and edges are brown, 10 to 12 minutes. remove from oven and leave on baking sheet 1 minute, then transfer to a rack to cool completely.
• 4 for easier spreading, soften ice cream slightly. top flat side of one cookie with about 1/2 cup (125 ml) ice cream. then place flat side of another cookie on top, sandwiching ice cream. unfilled cookies will last well in an airtight container for about 5 days, or freeze. ice cream sandwiches should be wrapped in plastic wrap then overwrapped with foil.