3 cups all purpose flour
1/8 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1 cup peanut butter
1 1/2 quarts vanilla ice cream
1 cup favorite jam
Preheat oven to 350 degrees and cover baking sheets with parchment paper.
Take ice cream out of the freezer and let sit on counter for about 30 minutes or until soft enough
to mix.
Scoop ice cream into large mixing bowl and mix jam until incorporated.
Place ice cream back in freezer for at least 3 hours to firm up.
Sift flour, salt and baking soda together in medium bowl. In mixer, cream butter then add
sugars gradually and cream thoroughly.
Add eggs one at a time, beating well after each addition. Add vanilla, then peanut butter and
mix well.
Add dry ingredients and mix well.
Pinch off walnut-sized bits of dough, roll in palm of hand, place on pan about 3 inches apart.
Press down with fork.
Bake for about 12 to 16 minutes or until light brown. Let cool.
Once the ice cream is firm place one scoop between two cookies and enjoy. Use freezer bags to
freeze and enjoy at a later date too.
For an easy short cut buy strawberry ice cream, raspberry swirl or another fruit flavored ice cream
or sorbet
You can also enjoy the cookies by themselves or by drizzling melted chocolate over the cookies
in different directions leaving a nice design. Let cool and harden then serve. YUM!!!
Either way you have these delicious peanut butter cookies, I am sure you will eat every bite.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 3 cups all purpose flour
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup peanut butter
- 1½ quarts vanilla ice cream
- 1 cup favorite jam
- Preheat oven to 350 degrees and cover baking sheets with parchment paper. Take ice cream out of freezer and let sit on counter for about 30 minutes or until soft enough to mix. Scoop ice cream into large mixing bowl and mix jam until incorporated. Place ice cream back in freezer for at least 3 hours to firm up.
- Sift flour, salt and baking soda together in medium bowl. In mixer, cream butter then add sugars gradually and cream thoroughly. Add eggs one at a time, beating well after each addition. Add vanilla, then peanut butter and mix well. Add dry ingredients and mix well. Pinch off walnut-sized bits of dough, roll in palm of hand, place on pan about 3 inches apart. Press down with fork.
- Bake for about 12 to 16 minutes or until light brown. Let cool.
