Peanut Butter M&M Ice Cream Cookie Sandwiches

Thick and Chewy Peanut Butter M & M Cookies sandwiched between Creamy Vanilla Ice Cream.  A perfect make ahead summer treat!

Peanut Butter M&M Ice Cream Cookie SandwichesThis shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias

There’s one thing better than cookies. Ice Cream Cookie Sandwiches! Chewy cookies and cold creamy ice cream make the perfect summertime treat.

These M & M cookies are adapted from my Chewy Peanut Butter Cookies. Super thick, chewy and loaded with ton’s of M & M’s. I slightly underbaked the cookies to get the soft, chewy center. Melt in your mouth on the inside and firm on the edges. Just how I like my cookies. Between the two cookies I sandwiched Blue Bunny Vanilla Ice cream. This ice cream is creamy, smooth, buttery and tastes like a vanilla wafer.

M and M's for cookies

I added brown sugar to the cookies for a chewier texture and more flour for a thicker cookie.

These cookies take less than 20 minutes to make start to finish. They do require some inactive time cooling before you start assembling the sandwiches. After I place the ice cream in between the cookies I let them freeze for at least 2 hours to harden up. They make a great make ahead dessert!

Peanut Butter M&M Ice Cream Cookie Sandwiches

This recipe makes 6 nice sized ice cream sandwiches. I made the cookies bigger and flattened them out a bit to make the perfect sandwich cookie. I roll the dough into rounded tablespoons and flatten the cookies gently before placing them in the oven. This helps them spread and keeps them from being too thick.

Peanut Butter M&M Ice Cream Cookie SandwichesBe sure to check out the Blue Bunny Demo’s at Walmart. Click here to see a list of demo’s near you!

Check out more amazing recipes featuring Blue Bunny Ice Cream!

Love these cookies? Here are a few of my other favorites:

Peanut Butter Chocolate Chip Ice Cream Sandwiches

  • 5.0
  • 2 reviews
Prep time:
Cook time:
Total time:
Serves: 6 sandwiches
Thick and Chewy Peanut Butter M & M Cookies sandwiched between Creamy Vanilla Ice Cream. A perfect make ahead summer treat!

Ingredients

  • ½ cup butter (1 stick), softened
  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ cup creamy peanut butter
  • 1 whole egg
  • ¾ teaspoon vanilla extract
  • 1½ cups all purpose flour
  • pinch of salt
  • ¾ teaspoon baking soda
  • 1 cup M & M's
  • 3 cups Blue Bunny Vanilla Ice Cream

Instructions

  1. Preheat oven to 350 degrees.
  2. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
  3. Add in peanut butter and mix for 1-2 minutes.
  4. Add in egg and vanilla. Mix until combined and clump free.
  5. Combine flour, salt and baking soda in a small bowl.
  6. Add the dry ingredients to the batter in two parts with the stand mixer on the lowest speed. Mix for a little less than a minute. Do not over mix.
  7. Fold in M & M's by hand.
  8. Portion dough into 12 cookies.
  9. Place on a baking sheet lined with a baking mat. Using your fingers gently flatten the cookies. This will help the cookies spread as they cook.
  10. Bake cookies for 10-12 minutes until lightly golden brown and firm on the edges.
  11. Remove from the oven and let set for 2 minutes on the baking sheet.
  12. Transfer to a cooling rack to cool completely.
  13. To assemble the ice cream sandwiches place one cookie upside down and top with a large scoop of ice cream (about ½ cup). Using a knife spread the ice cream to the edges making sure to work quickly. Top the sandwich with another cookie and press down gently. Place on a baking sheet with parchment paper and place in the freezer. Repeat with the rest of the cookies.
  14. Freeze cookies for 2 hours to firm up and serve!

Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!
Only Eats

You can find a huge selection of Blue Bunny Ice Cream at Walmart.

 

Leave a Comment

Rate this recipe:  

Comments