The vanilla cookies are very thin and are made from a batter that requires chilling before shaping. They'll be soft when warm but light and crisp after they cool. Gooey toppings make this a good knife-and-fork sandwich. Assemble just before serving.

Recipe by Cooking Light November 2012

Gallery

Credit: Levi Brown; Styling: Tiziana Agnello

Recipe Summary

Yield:
6 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 350°.

  • Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over, and 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 the remaining batter, reusing the parchment paper.

  • To prepare the filling, combine the ice cream, banana, and 1/4 cup peanuts, stirring well.

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

Chef's Notes

This recipe originally ran in Cooking Light July, 2003 and was updated for the November, 2012 25th anniversary issue.

Nutrition Facts

267 calories; fat 7g; saturated fat 1.6g; mono fat 3.1g; poly fat 1.6g; protein 6.6g; carbohydrates 45g; fiber 2.4g; cholesterol 39mg; iron 0.8mg; sodium 128mg; calcium 80mg.
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