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Peanutty Ice-cream Sandwiches

Prep time 20 mins
Cook time 5 mins
Bake time 11 mins
Freeze time 1 hr, 30 mins
Yield Makes 9 servings

Ingredients

  • 2/3 cup butter or margarine
  • 2 cups quick-cooking oats, uncooked
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup finely chopped dry-roasted peanuts
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chunky peanut butter
  • 3 cups vanilla ice cream, softened
  • 1 cup coarsely chopped dry-roasted peanuts

How to Make It

  1. Melt butter in a Dutch oven over medium heat. Remove from heat, and stir in oats and next 7 ingredients.

  2. Drop oat mixture by tablespoonfuls 3 inches apart onto a parchment paper-lined baking sheet. Spread each dollop of cookie batter to form a 3-inch circle.

  3. Bake at 350° for 9 to 11 minutes or until edges are golden. Remove from pan, and cool completely on a wire rack.

  4. Swirl peanut butter into softened ice cream. Freeze 30 minutes. Scoop ice cream evenly on flat sides of half of cookies; top with remaining cookies, flat sides down. Roll sides of sandwiches in coarsely chopped peanuts. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.

  5. Note: Do not substitute a greased baking sheet for parchment paper. Cookies will slide and tear.