Ingredients
- 1 cup all-natural chunky or smooth peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon baking soda
- 1 carton strawberry ice cream
Instructions
- Preheat oven to 350 degrees F.
- Grease a baking sheet with butter and set aside.
- In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes.
- Roll into large walnut sized balls and create a crisscross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the crisscross pattern.
- Bake for 10 minutes, until lightly browned.
- Cool on a baking sheet for five minutes, then transfer to a baking rack to cool completely.
- When cookies are cool, spread one scoop of strawberry ice cream on a cookie and sandwich with another.
- Eat ice cream sandwiches immediately or store in freezer until ready to freeze.