INGREDIENTS
1
roll (18 oz) Pillsbury® refrigerated peanut butter cookies
3
cups chocolate or fudge swirl ice cream
1/2
cup candy-coated chocolate-covered peanuts (from 8.5-oz bag), crushed
DIRECTIONS
1
Heat oven to 350°F. Shape cookie dough into 24 balls; roll in sugar and place 3 inches apart on ungreased large cookie sheets. With fork dipped in sugar, flatten balls in crisscross pattern until about 2 inches in diameter.
2
Bake 12 to 15 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 1 hour.
3
For each sandwich, spoon 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, top side up; press together gently. Roll sides (ice cream) in crushed candy; place in shallow pan. Freeze until firm, about 30 minutes.
4
Wrap each frozen sandwich in plastic wrap. Store in freezer.
High Altitude (3500-6500 ft)
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