Peanut Butter & Jelly Ice Cream Sandwiches (With Homemade Cookies!)
Soft and chewy peanut butter cookies sandwiched with vanilla bean ice cream and strawberry jelly for a PB&J ice cream sandwich combo!
Ingredients
- 1/2 cup Unsalted butter melted
- 1 1/2 cups Granulated sugar + 2 tbsp for rolling
- 2 whole Eggs room temperature
- 1 tbsp Vanilla Extract
- 1 cup Creamy peanut butter
- 2 1/2 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 14 oz. Strawberry Jelly
- 1.5 qts Vanilla bean ice cream
- Crushed peanuts optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together melted butter, sugar, eggs, and vanilla. Add in the peanut butter and mix until combined.1/2 cup Unsalted butter, 1 1/2 cups Granulated sugar, 2 whole Eggs, 1 tbsp Vanilla Extract, 1 cup Creamy peanut butter
- To the wet ingredients, add in the flour, baking soda, and salt. Mix until evenly combined.2 1/2 cups All-purpose Flour, 1 tsp Baking Soda, 1 tsp Salt
- Cover and chill dough for 30 minutes. Using a 1 oz. cookie scoop or measuring spoon, scoop out even amounts of dough. Roll into round balls and roll in the sugar to coat. Repeat until all of the dough has been used. Arrange 2-3 inches apart on the prepared baking sheet. Gently press down on the cookies to flatten before baking*.1 1/2 cups Granulated sugar
- Bake for 8-10 minutes until slightly golden brown. Allow to cool slightly on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Allow cookies to cool completely before making the ice cream sandwiches, or the ice cream will melt too quickly.
- Once cookies have chilled, top 10 cookies with a large scoop of vanilla ice cream, pushdown to evenly cover the whole cookie, make a little divot in the middle and add a scoop of strawberry jelly. Spread evenly.1.5 qts Vanilla bean ice cream , 14 oz. Strawberry Jelly
- Top the sandwiches with a second cookies, press down lightly. Place in the freezer until set. If desired roll the edges in crushed peanuts. Serve immediately or keep in the freezer for up to two weeks!Crushed peanuts
Notes
*Use a round cookie cutter to scoot cookies into perfect circles after baking!
*These cookies are chewy and fudgy, lightly pressing down the dough prior to baking helps them form better and makes them thinner (better for ice cream sandwiches!).
*Use any combination of ice cream and jelly flavors!
Nutrition
Serving: 1cookiesCalories: 873kcalCarbohydrates: 120gProtein: 14gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 88mgSodium: 582mgPotassium: 498mgFiber: 4gSugar: 82gVitamin A: 882IUVitamin C: 4mgCalcium: 210mgIron: 2mg