Peanut Butter Cookie Chocolate Ice Cream Sandwiches

Peanut butter cookies were the first thing I learned to make and was able to bake by myself. As a girl of 8 or 9, that was a big deal, but teaching myself how to do it… that was huge! I learned at that early age baking requires precise measurement of ingredients, baking time to portion size is important, but the sense of accomplishment for me was immeasurable. So, when I decided to make my first ice cream sandwich, it had to be made with a peanut butter cookie.

These giant cookie slabs are less crunchy and crumbly than the cookies I made as a kid. The ratio of brown sugar to white sugar results in a more chewy cookie.

INGREDIENTS

3/4 c. (1 1/2 sticks) butter, softened

1/2 c. creamy peanut butter + 1/4 c. melted peanut butter, for drizzling

1 1/4 c. lightly packed brown sugar

1/4 c. granulated sugar

2 large eggs

2 tsp. vanilla extract

2 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 (1.5-qt.) container Blue Bell Chocolate Ice Cream

1 c. crushed Reese's Pieces

Optional: chopped salted peanuts and chocolate topping

METHOD

Preheat oven to 375° and line a large baking sheet with parchment paper. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat peanut butter, butter, sugars, and vanilla until light and fluffy. Beat in eggs one at a time, then add flour, baking soda, and salt and mix until just combined. 

Press dough into an even layer in prepared baking sheet. Bake until set in middle and golden around edges, about 18-20 minutes. 

Let cool in pan completely, then cut sheet of cookie in half crosswise to make two large rectangles. There are two methods to get the ice cream in the middle. First method, spread ice cream onto one half, then place the second half on top to form one large ice cream sandwich. This method can be messy and the ice cream melts quickly. The second, is to spread the ice cream on a quarter-sheet tray lined with plastic wrap and place in a freezer. This way when the ice cream melts, it’s stays in the plastic on the tray. (I had used both methods and prefer the quarter- sheet tray method.) Remove frozen sheet of ice cream from tray, remove plastic and place on bottom half, then place the second half on top to form one large ice cream sandwich.

Freeze until the ice cream is firm, about 2 hours, then slice into squares. Drizzle melted peanut butter all over then sprinkle with Reese’s Pieces. Serve immediately or return to freezer.