Nothing could be simpler—or more delicious—to have on hand when a peanut butter craving strikes!
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
tablespoons vegetable oil
cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired
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.
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.
Pressed for time? Pick up ready-made peanut butter cookies at your supermarket or bakery.
Be sure to make extra sandwiches to keep in the freezer for a quick dessert.
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NUTRITION INFORMATION PER SERVING
Serving Size: 1 Ice Cream Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.