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Cookies n’ Cream Peanut Butter Ice Cream Sandwiches

Sweet ’n easy treat!

Serving Size

8

Total Time

12 minutes

Special Equipment Needed

None

Ingredients :

  • 1 Best Yet® Large Egg
  • 1 cup Best Yet® Pure & Natural Sugar
  • 1 cup Best Yet® Peanut Butter
  • 1⁄2 cup Best Yet® Semi-Sweet Chocolate Chips
  • 1 cup Best Yet® Cookies n’ Cream Ice Cream

Directions:

  1. Preheat oven to 350°; line 2 rimmed baking pans with parchment paper. In medium bowl, stir egg, sugar and peanut butter; fold in chocolate chips.
  2. Roll dough into 11⁄2-inch balls; place 2 inches apart on prepared pans. Gently press each ball to fl atten slightly to about 1-inch thick; bake 12 minutes or until edges are set and bottoms are lightly browned. Cool cookies on pans 10 minutes; transfer to wire rack to cool completely. Makes about 16 cookies.
  3. Sandwich 2 tablespoons ice cream between 2 cookies; repeat to make 7 more sandwiches. Serve immediately or freeze on parchment-lined cookie sheet 2 hours; transfer to a freezer-safe airtight container and freeze up to 1 month.

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