Ingredients
Scale
- 1/2 cup unsalted butter, semi melted
- 1 cup brown sugar
- 1 cup crunchy peanut butter
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
- 1 quart of vanilla ice cream,softened
Instructions
- In a large bowl, whisk together butter and brown sugar until smooth.
- Add peanut butter and vanilla. Mix well. Add flour and mix well. Mix in mini chocolate chips.
- Line a 8×8 pan with parchment paper. Spoon half the cookie dough into the pan and press down into an even layer. The dough is quite sticky so use your hands! Remove the cookie dough by the parchment paper and place on a baking sheet. Freeze for 1-2 hours.
- While the first layer of cookie dough is freezing, lay another piece of parchment paper on the bottom of the 8×8 pan and evenly spread out the rest of the cookie dough. Spread the softened ice cream onto the cookie dough. Grab the cookie dough sheet that in the freezer and place on top and gently press down. Freeze overnight!
- Cut into ice cream sandwiches into squares. You can press the sides of the sandwiches into sprinkles or chopped Reese’s pieces if you’d like. Wrap in parchment paper and place in an air tight container and freeze the leftovers (if there are any!)
- Prep Time: 30 minutes
