• 18servings
  • 170minutes
  • 205calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 1/2 cup granulated sugar

  2. 1/2 cup packed brown sugar

  3. 1/2 cup peanut butter

  4. 1/2 cup shortening

  5. 1/4 cup butter or margarine, softened

  6. 1 egg

  7. 1 1/4 cups Gold Medal® all-purpose flour

  8. 3/4 teaspoon baking soda

  9. 1/2 teaspoon baking powder

  10. 1/4 teaspoon salt

  11. 2 cups ice cream, (any flavor), slightly softened

  12. Miniature baking candies, bits or chips or chopped dry-roasted peanuts, if desired

Instructions Jump to Ingredients ↑

  1. Stir together sugars, peanut butter, shortening, butter and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 2 hours or until firm.

  2. Heat oven to 375ºF. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.

  3. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack. Cool completely.

  4. For each ice-cream sandwich, press 1 rounded tablespoon ice cream between 2 cookies. Roll the edges of the sandwiches in candies. Wrap each sandwich in plastic wrap. Store sandwiches airtight in freezer.


Send feedback