Ice Cream Sandwich Hearts
Make-Ahead Time up to 2 days
Final Prep Time 10 minutes
Makes 8 sandwiches
|2||packages (18 ounces each) refrigerated peanut butter cookie dough|
|2||tablespoons finely chopped peanuts|
|2||cups vanilla or chocolate ice cream, softened|
|Chocolate sauce or melted chocolate|
- Preheat oven to 350°F. Grease 15X10-inch jelly-roll pan. Let dough stand at room temperature about 15 minutes.
- Press cookie dough evenly into prepared pan. Sprinkle with peanuts, pressing nuts in lightly.
- Bake 22 to 25 minutes or until set and golden brown. Cool completely in pan on wire rack.
- Use 3-inch heart-shaped cookie cutter to cut out 16 hearts. (Reserve scraps for snacking or discard.) Spoon 1/4 cup ice cream onto 8 hearts; top with remaining hearts. Press sandwiches gently together to spread ice cream to edges, scraping any excess from edges. To serve, place sandwiches on plates and drizzle with chocolate sauce.
You can adapt this recipe to make frozen ice cream sandwiches. After filling the cookies with ice cream, wrap tightly in plastic and freeze 2 hours or up to 2 weeks. Remove the plastic wrap and eat immediately.
|Total Fat||16 g|
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