Peanut Butter Ice Cream Sandwiches

By Addie

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

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker Peanut Butter Cookie Mix
• 1 tablespoon water
• 3 tablespoons vegetable oil
• 1 egg
• 4 1/2 cups chocolate or vanilla ice cream, slightly softened
• Chopped peanuts or tiny candies, if desired

Preparation

Step 1

1. Heat oven to 375ºF. 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.
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REVIEWS:

Pressed for time? Pick up ready-made peanut butter cookies at your supermarket or bakery.

Be sure to make extra sandwiches to keep in the freezer for a quick dessert.