Chef savvy
These thick and chewy Cookie Ice Cream Sandwiches are the ideal summer dessert!
01
Preheat oven to 350F. Line a baking sheet with parchment paper. In a stand mixer with the paddle attachment cream butter and both sugars for about 3 minutes.
02
Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump free.
03
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.
04
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.
05
Bake cookies for 8-9 minutes or until lightly golden brown. Remove from the oven and let set for 5 minutes on the baking sheet, then transfer then on a cooling rack.
06
Place one cookie upside down and top with a scoop of ice cream. Spread the ice cream to the edges and top with with another cookie.
Freeze cookies for 2 hours to firm up and serve!
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