These thick and chewy Peanut Butter M&M Cookie Ice Cream Sandwiches are the ideal summer dessert!
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
Add in peanut butter and mix for 1-2 minutes.
Add in egg and vanilla. Mix until combined and clump free.
Add flour, salt and baking soda to the stand mixer on the lowest speed. Mix just until incorporated. Make sure not to overmix.
Fold in M & M's by hand.
Portion heaping tablespoon size cookies onto prepared baking sheet. Using your fingers gently flatten the cookies. This will help the cookies spread as they cook.
Bake cookies for 8-9 minutes or until lightly golden brown and firm on the edges. Remove from the oven and let set for 5 minutes on the baking sheet. Transfer to a cooling rack to cool completely.
Place one cookie upside down and top with a large scoop of ice cream. Using a knife spread the ice cream to the edges making and with another cookie.
Freeze cookies for 2 hours to firm up and serve!