Peanut butter cookie ice cream sandwiches Recipe

Name: Peanut butter cookie ice cream sandwiches
Prep time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 1/3 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 3/4 tsp salt; 1 cup unsalted butter, softened; 1 cup smooth peanut butter; 2/3 cup granulated sugar; 2/3 cup packed brown sugar; 1 egg; 1 egg yolk; 1 1/2 tsp vanilla; 1/3 cup granulated sugar, for coating; 1.65 L ice cream; 300 g chocolate, melted; 1 1/2 cups nuts, pretzels or sprinkles

Ingredients

1 1/3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened
1 cup smooth peanut butter
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 egg
1 egg yolk
1 1/2 tsp vanilla
1/3 cup granulated sugar, for coating
1.65 L ice cream
300 g chocolate, melted
1 1/2 cups nuts, pretzels or sprinkles

	PREP TIME 25m	TOTAL TIME 45m
YIELD 12 servings

Instructions

STIR flour, baking soda, baking powder and salt in a medium bowl.
BEAT butter and peanut butter in a large bowl, using an electric mixer, until creamy, 1 min. Beat in sugars until smooth, 2 min. Beat in egg, then yolk and vanilla.
GRADUALLY stir in flour mixture until just combined. Divide dough into 2 portions. Wrap in plastic wrap and press into disks. Freeze until firm enough to handle, 1 hr.
PREHEAT oven to 350F and line 2 baking sheets with parchment. Place 1/3 cup sugar in a bowl. Scoop2 tbsp of dough and roll into a ball. Swirl it in sugar to coat. Repeat with remaining dough and place on sheets 2 in. apart.
BAKE until golden around the edges, 12 to 14 min. Cool on sheet for 5 min, then transfer to a rack to cool.
SANDWICH ½ cup ice cream between 2 cookies, pressing together. Freeze until firm, 90 min. Dip sandwiches halfway into melted chocolate, then into toppings. Freeze until chocolate is firm, 15 min.