Ice Cream Peanut Butter Cookie Sandwich
Make about 6 large Ice Cream Cookie Sandwiches
What you need:
1 bag of Betty Crocker peanut butter cookie Mix
1 cup of Mini Reese Pieces (for baking)
3 tablespoons of oil
1 tablespoon of water
(or you can always use your favorite cookie recipe)
For the Ice Cream I used Edy's Slow Churn Vanilla Bean Ice Cream, but you can use any flavor you'd like.
What to do:
Preheat oven to 350F.
In a mixing bowl, Mix cookie mix, water, oil and egg. Stir well until dough forms.
Add in the Reese pieces and stir until mixed in well.
Scoop dough using a medium scoop or tablespoon, onto an ungreased cookie sheet, about 2 inches apart.
Using the back of a fork, press the cookies down flat, turning the fork and pressing again on each cookie to get the "cris-cross" pattern.
Bake for 10 minutes.
Remove from oven and place on a cooling rack.
Once cookies are cool. Remove Ice Cream from freezer and allow it to thaw a bit on the counter for about 10 minutes. You don't want it completely melted, just soft.
Take 2 cookies for each sandwich. Place a scoop of ice cream in between two cookies and press down the top cookie to form the sandwich.
Now you can either eat these right away OR you can wrap them in parchment or freezer paper and stick them in the freezer for about 20 minutes or so, to freeze the ice cream again :)
Either way, they will be a wonderful treat! Plus, think of the possibility's in cookie to ice cream combos.
The days of the plain ice cream sandwiches are over :)