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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1/2 cup shortening
1/2 cup creamy peanut butter
3/4 cup sugar, divided
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dark chocolate candy coating, chopped
1 quart vanilla ice cream, softened
In a large bowl, cream the shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 350 for 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely.
In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set.
To make sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic wrap; freeze. Yield: 16 servings.
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PEANUT BUTTER ICE CREAM SANDWICHES
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1/2 cup shortening
1/2 cup creamy peanut butter
3/4 cup sugar, divided
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dark chocolate candy coating, chopped
1 quart vanilla ice cream, softened
In a large bowl, cream the shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 350 for 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely.
In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set.
To make sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic wrap; freeze. Yield: 16 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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