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Cookies & Cream Peanut Butter Ice Cream Sandwiches

Cookies & Cream Peanut Butter Ice Cream Sandwiches
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Cookies & Cream Peanut Butter Ice Cream Sandwiches

Prep: 20 minutes plus cooling
Bake: 12 minutes • Serves: 8

1 Best Yet® Large Egg
1 cup Best Yet® Pure & Natural Sugar
1 cup Best Yet® Peanut Butter
1/2 cup Best Yet® Semi-Sweet Chocolate Chips
1 cup Best Yet® Cookies n’ Cream Ice Cream

1.Preheat oven to 350°; line 2 rimmed baking pans with parchment paper. In medium bowl, stir egg, sugar and peanut butter; fold in chocolate chips.

2.Roll dough into 1-1/2-inch balls; place 2 inches apart on prepared pans. Gently press each ball to flatten slightly to about 1-inch thick; bake 12 minutes or until edges are set and bottoms are lightly browned. Cool cookies on pans 10 minutes; transfer to wire rack to cool completely. Makes about 16 cookies.

3.Sandwich 2 tablespoons ice cream between 2 cookies; repeat to make 7 more sandwiches. Serve immediately or freeze on parchment-lined cookie sheet 2 hours; transfer to a freezer-safe airtight container and freeze up to 1 month.

Approximate nutritional values per serving (1 sandwich):
431 Calories, 24g Fat (7g Saturated), 27mg Cholesterol,
174mg Sodium, 49g Carbohydrates, 3g Fiber, 40g Sugars, 10g Protein

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