4 1/2
cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired
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Steps
1
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.
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.
Be sure to make extra sandwiches to keep in the freezer for a quick dessert.
