| 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 |
| 1. | Heat oven to 375ºF. 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. |
| 2. | 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. |
| 3. | 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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| Pressed for time? Pick up ready-made peanut butter cookies at your supermarket or bakery. |
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| Be sure to make extra sandwiches to keep in the freezer for a quick dessert. |
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| Get a party menu, prep guide, tips, party games, activities and more for a Castles in the Sand Party! |
Nutrition Information:
230 ( 90); 11g ( 4g, 0g); 25mg; 170mg; 30g ( 0g, 20g); 4g 4%; 0%; 4%; 4% 1 ; 1 ; 0 ; 2 2