Recipe courtesy of Gale Gand
Peanut Butter Cookie Sandwiches Stuffed with Grape Jelly Ice Cream
- Yield: about 60 mini or 30 medium sandwich cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 76
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 11
- Sodium
- 35
- Total: 4 hr 53 min
- Prep: 4 hr 45 min
- Cook: 8 min
Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
3/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup peanut butter
Grape jelly ice cream, recipe follows
Grape Jelly Ice Cream:
1 quart vanilla ice cream
1/2 cup grape jelly
Directions
- Preheat oven to 400 degrees.
- Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
- Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
Grape Jelly Ice Cream:
- Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.