Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

Preparation time
30 mins
Cooking time
140 mins
Difficulty
easy
Serves
8 people
Desert
Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches.

Gluten-free frosty treats are ready and waiting. A sweet stash in your freezer creates instant smiles and cool satisfaction.

Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup plus 2 tablespoons Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
  • 1/2 teaspoon Watkins™ Original Double Strength Vanilla Extract
  • 1 cup crushed gluten-free chocolate-covered crispy peanut-buttery candy, about 2 bars (2.1 oz each)
  • 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
  • 1/4 cup Jif® Natural Creamy Peanut Butter Spread

Instructions

  1. Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper; place in freezer. Place large bowl in freezer.
  2. Cut 8 (12x5-inch) strips Reynolds Wrap® Aluminum Foil. Fold each piece lengthwise in half; fold lengthwise in half again to make 12x1 1/4-inch strip. Slide 1 end of each strip into fold on opposite end to make 3-inch ring.
  3. Remove bowl from freezer; add whipping cream, condensed milk and vanilla. Beat with electric mixer on high speed about 6 minutes or until light and fluffy. Add 1/2 cup of the crushed candy; gently stir until combined.
  4. Remove parchment-lined cookie sheet from freezer. Arrange foil rings 2 inches apart on cookie sheet. Spoon about 1/2 cup candy cream mixture into each ring; spread evenly. Cover with plastic wrap; freeze about 1 hour or until firm.
  5. Meanwhile, place remaining crushed candy in shallow bowl; set aside.
  6. In medium bowl, break up cookie dough. Add peanut butter; mix with wooden spoon or knead with hands until well blended. Shape dough into 16 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet; flatten to 2 1/4 inch round with bottom of drinking glass. Bake 8 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  7. Remove cookie sheet from freezer. Remove foil ring from each frozen candy cream round. For each sandwich, place 1 candy cream round onto bottom of 1 cookie. Top with second cookie, bottom side down; press together slightly. Gently roll edge of each sandwich in remaining crushed candy. Wrap each sandwich in plastic wrap. Freeze about 1 hour or until firm. Store in freezer.
http://legenrecipes.com/recipe/peanut-butter-chocolate-chip-cookie-ice-cream-sandwiches/

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