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- 1 18 ounce roll refrigerated peanut butter cookie dough
- 1/4 cup all-purpose flour
- 6 tablespoons preserves, such as raspberry, cherry, or strawberry)
- 1 pint vanilla bean ice cream
1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22 extra cookies.
- cal. (kcal) 175,
- Fat, total (g) 9,
- chol. (mg) 23,
- sat. fat (g) 3,
- carb. (g) 22,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 0,
- sugar (g) 7,
- pro. (g) 3,
- vit. A (IU) 146,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 104,
- Potassium (mg) 106,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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