Peanut Butter Ice Cream Sandwiches Recipe

Ingredients

1

                        pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

1

tablespoon water

3

tablespoons vegetable oil

1

egg

4 1/2

cups chocolate or vanilla ice cream, slightly softened

Chopped peanuts or tiny candies, if desired

Preparation

Heat oven to 375°F. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.

Bake 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm. Store in freezer.

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