
Peanut Butter Chocolate Chip Ice Cream Sandwiches
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- pinch salt
- 3/4 tsp baking soda
- 1 cup M & M's
- vanilla ice cream for serving
Instructions
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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.
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Add in peanut butter and mix for 1-2 minutes.
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Add in egg and vanilla. Mix until combined and clump free.
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Add flour, salt and baking soda to the stand mixer on the lowest speed. Mix just until incorporated. Make sure not to overmix.
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Fold in M & M's by hand.
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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.
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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. I always like to slightly under bake my cookies. They will continue to cook as they cool.
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About 5-10 minutes before assembling remove the ice cream from the freezer. To assemble the ice cream sandwiches place one cookie upside down and top with a large scoop of ice cream (about 1/2 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.
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Freeze cookies for 2 hours to firm up and serve!