PEANUT BUTTER COOKIE ICE CREAM SANDWICHES

Hey there LLK friends, I’m so excited to share these Peanut Butter Cookie Ice Cream Sandwiches! Here in AZ, we are living in a furnace right now, which means ice cream and popsicles and slushies are pretty much what’s keeping us alive. It’s not so bad really. Just don’t wear short shorts and then expect to sit on your leather car seats without a consequence.

I made these for our Father’s Day get together and they really hit the spot. We kept saying, “Oh I’m too full. Cut that one in half, I’ll share it with you…” and then coming back for another half soon after.

My mother-in-law makes the best chocolate chip ice cream cookie sandwiches and she discovered that they taste best (and are easier to eat) when you make them about a week ahead of time. The cookies slowly absorb some of the moisture from the ice cream and get nice and soft. Seriously heaven! I highly recommend making these ahead of time too.

INGREDIENTS

• 1/2 cup butter
• 1 1/4 cup brown sugar
• 1/2 cup sugar
• 1 egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 2 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda

FOR THE CHOCOLATE DIP

• 3 cups milk chocolate chips
• 1 tablespoon oil (avocado, vegetable, or canola)

FOR ASSEMBLY

• 1.75 quart carton of vanilla ice cream (I love Tillamook)
• 1 cup chopped salted roasted peanuts

INSTRUCTIONS
FOR THE COOKIES

1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer, cream butter and sugars together on medium speed.
3. Add egg and egg yolk, vanilla extract, and peanut butter. Mix until creamy.
4. In a separate bowl, mix flour, salt and baking soda. Gradually add to wet ingredients on low speed until a smooth dough forms.
5. ....................................

for full recipes please see : ovelylittlekitchen.com

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