Peanut Butter Ice Cream Cookie Sandwiches
This basic cookie recipe is by Genius Kitchen.
For the Cookies
½ cup creamy peanut butter
½ cup brown sugar
½ cup white sugar
½ cup butter
½ tsp baking soda
½ tsp baking powder
½ tsp vanilla bean paste
1 ¼ cup flour
For the Ice Cream Cookie Sandwiches
2 blocks of almond bark for drizzling over the top
¼ gallon softened vanilla ice cream
Using a mixer, combine peanut butter, brown sugar, white sugar and butter until creamy. Add eggs, soda, baking powder, and vanilla paste. Add flour and mix on medium speed until mixed well.
Using an ice cream scoop to ensure all cookies are the same size, scoop dough onto a baking sheet lined with parchment paper.
Bake on 350 degrees for about 10 minutes or until they are slightly brown on top. Don’t over-bake these! These need to be chewy for the ice cream sandwiches. Remove from the oven and allow them to sit on the pan for about 5 minutes.
Remove from the cookie sheet onto a cooling rack. Allow them to cool completely before making sandwiches.
When the cookies have cooled, melt the almond bark by following package directions. This won’t take but just a couple of bricks, not an entire pack. Assemble the sandwiches by scooping the ice cream on a cookie and sandwich it with another cookie.
Drizzle chocolate on top.
Place these in one layer on a plate and pop into the freezer for about 15 minutes. Remove from the freezer and wrap each one in saran wrap. Put back into the freezer for at least 4 hours before serving.