Peanut Butter and Jelly Ice Cream Sandwiches
Jam and vanilla ice cream are sandwiched between two soft, perfect peanut butter cookies. A yummy, easy treat!
Ingredients
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 cup sweet cream salted butter, softened
- 1 1/4 cup creamy peanut butter
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- Approx. 1 cup strawberry or raspberry jam
- Approx. 1/4 gallon vanilla ice cream, slightly softened
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- Using a hand or stand mixer, add brown sugar, granulated sugar and butter then cream together on medium for 2-4 minutes or until light and fluffy.
- Mix in peanut butter, eggs and vanilla then combine well.
- In a separate bowl, combine flour, baking soda, baking powder and salt. Slowly mix into the wet ingredients until well combined.
- Scoop dough into 2-inch sized balls and roll to make uniform. Place on baking sheet then use a fork to make a crosshatch pattern on the top of each cookie slightly flattening the cookie.
- Place in oven and bake for 9-10 minutes or until edges are very lightly browned and the top is still soft. After removing from oven, let rest on the baking sheet for 2-3 minutes before transferring to a cooling rack. Let cool completely.
- To make sandwiches, spread about 1 teaspoon each of jam on the bottom of two cookies. Place a scoop of ice cream on one side, place the other cookie on top, then very carefully press down to even out the ice cream. Place cookie sandwiches on a parchment lined baking sheet or dish then into the freezer for at least 3 hours before enjoying.
Tried this recipe?Let us know how it was!