Peanut Butter Cookie Ice Cream Sandwiches – a delicious recipe with unsalted butter, rolled oats, brown sugar, smooth peanut butter, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, over medium heat, melt 1/2 cup of the butter. Add the oats and cook until golden, about 5 minutes. Spread on a baking sheet to cool. Using an electric mixer on high, beat the remaining butter and the sugar until light and fluffy. Reduce speed to medium and add the peanut butter and vanilla extract. Reduce to low and slowly add the flour. Stir in the oats. Cover and refrigerate for 30 minutes. Heat oven to 375u00b0 F. Form 16 to 20 large cookies, using about 1/4 cup of dough for each. Place on parchment- or foil-lined baking sheets, 2 inches apart. Flatten slightly using the tines of a fork. Bake until golden but not quite set, about 20 minutes. Let cool on the sheets for 10 minutes. Transfer to a rack to finish cooling. Sandwich about 1/3 cup of the ice cream between 2 cookies. Serve immediately, or wrap in plastic and freeze.
1784
kcal
Calories
95
g
Fat
184
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups (3 sticks) unsalted butter, at room temperature, 2 cups rolled oats, 1 1/2 cups brown sugar, 3/4 cup smooth peanut butter, and more.
Yes, Peanut Butter Cookie Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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