Filling: 1 quart - ice cream or frozen yogurt, any flavor Mini chocolate chips Preparation: To Prepare Cookies: Preheat oven to 350°F. In medium bowl, combine flour, baking powder, baking soda and salt; set aside. Beat peanut butter, butter and sugars in large mixing bowl until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture; beat until well blended. If necessary, refrigerate dough until firm enough to shape into balls. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making criss-cross pattern. Bake 11-13 minutes or until lightly browned. Remove; cool completely on wire rack. Remove ice cream from freezer; let stand at room temperature to soften slightly, about 10 minutes. Scoop about 1/3 cup ice cream onto flat of half of the cookies. Place remaining cookies, flat side down, on ice cream; press cookies together lightly. Roll edge of cookies in mini chocolate chips. Wrap each ice cream sandwich in foil; freeze until firm, about 2 hours or overnight. Makes about 2 dozen ice cream sandwiches. Serving Quantity: 2 dozen
Posted on: Tue, 06 Aug 2013 17:41:35 +0000
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