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Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches

posted in Food & Drink > Recipes
07/12/2015
  • INGREDIENTS:

    1 1/2 cups heavy whipping cream

    1/2 cup plus 2 tablespoons Eagle Brand Sweetened Condensed Milk (from 14-oz can)

    1/2 teaspoon Watkins Original Double Strength Vanilla Extract

  • 1 cup crushed gluten-free chocolate-covered crispy peanut-buttery candy, about 2 bars (2.1 oz each)

    1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough

    1/4 cup Jif Natural Creamy Peanut Butter Spread

  • INSTRUCTIONS:

    Heat oven to 350°F.

    Line cookie sheet with Reynolds Parchment Paper; place in freezer.

    Place large bowl in freezer.

  • Cut 8 (12x5-inch) strips Reynolds Wrap Aluminum Foil.

    Fold each piece lengthwise in half; fold lengthwise in half again to make 12x1 1/4-inch strip.

    Slide 1 end of each strip into fold on opposite end to make 3-inch ring.

  • Remove bowl from freezer; add whipping cream, condensed milk and vanilla.

    Beat with electric mixer on high speed about 6 minutes or until light and fluffy.

    Add 1/2 cup of the crushed candy; gently stir until combined.

  • Remove parchment-lined cookie sheet from freezer.

    Arrange foil rings 2 inches apart on cookie sheet.

    Spoon about 1/2 cup candy cream mixture into each ring; spread evenly.

    Cover with plastic wrap; freeze about 1 hour or until firm.

  • Meanwhile, place remaining crushed candy in shallow bowl; set aside.

  • In medium bowl, break up cookie dough.

    Add peanut butter; mix with wooden spoon or knead with hands until well blended.

    Shape dough into 16 (1 1/2-inch) balls.

  • Place 2 inches apart on ungreased cookie sheet; flatten to 2 1/4 inch round with bottom of drinking glass.

    Bake 8 to 11 minutes or until golden brown.

  • Cool 2 minutes; remove from cookie sheet to cooling rack.

    Cool completely, about 20 minutes.

  • Remove cookie sheet from freezer.

    Remove foil ring from each frozen candy cream round.

    For each sandwich, place 1 candy cream round onto bottom of 1 cookie.

  • Top with second cookie, bottom side down; press together slightly.

    Gently roll edge of each sandwich in remaining crushed candy.

  • Wrap each sandwich in plastic wrap.

    Freeze about 1 hour or until firm.

    Store in freezer.

  • ENJOY!!!😄

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