Yield
6 servings (serving size: 1 sandwich)
Photo: John Autry; Styling: Mindi Shapiro

How to Make It

Step 1

To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg; beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.

Step 2

Preheat oven to 350°.

Step 3

Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350° for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with remaining batter, reusing the parchment paper.

Step 4

To prepare filling, combine ice cream and banana in a chilled bowl, stirring well. Place 1/4 cup peanuts in a shallow bowl. Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Lightly roll the sides of each sandwich in peanuts.

Step 5

Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, remaining 1 teaspoon peanuts, and 1 cherry. Serve immediately.

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