In Partnership with the Southern Weekend

Peanut Butter Ice Cream Sandwiches

These little sandwiches are the perfect dessert treat

PEANUT BUTTER COOKIES

1 cup butter

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1 cup creamy peanut butter

2½ cups all purpose flour

1 tsp baking soda

1 tsp baking powder

Pinch of salt

1 tsp Pure Vanilla Extract

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet In the bowl of a mixer fitter with a paddle attachment. Cream together the butter, granulated sugar and brown sugar.   Add the peanut butter and mix well. Add the eggs, one at a time, beating well after each. Sift the flour, baking soda and baking powder.  Spoon the flour mixture into the peanut butter mixture.  Add the salt and vanilla and mix well.  Take the dough from the bowl and roll into 3 logs, roughly 12 inches long and 2 inches wide. Wrap the logs in parchment paper and refrigerate for at least ten minutes. Remove the cookie dough logs from the refrigerator and slice into ½ inch thick medallions. Place on a baking sheet lined with parchment paper and bake for 12 minutes.

Makes: approx. 60  cookies

Recipe courteous of Felicia Suzanne Willett, 2016

 

ICE CREAM SANDWICHES

60 cookies

2 pints of ice cream

2 cups chocolate chips

Line one baking sheet with parchment paper. Melt the chocolate chips on low heat. For each individual ice cream sandwich, take one cookie, scoop 1 oz of ice cream onto it, gently press another cookie on top of the ice cream, and dip half of the cookie sandwich into the chocolate mixture. Place on the parchment-lined baking sheet. Repeat these steps until the tray is full. Place tray into the freezer to allow the ice cream sandwiches to harden.

 

Yields: 30 ice cream sandwiches

 

Recipe courtesy of Felicia Suzanne Willett, 2016