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PB&J Ice Cream Sandwiches

For round cookies, simplify this kid-favorite recipe even further by using slice and bake cookie dough. Or skip the baking and use purchased peanut butter cookies.

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  • Yields: 16 sandwiches and 22 extra cookies
  • Prep: 40 mins
  • Freeze: 4 hrs to 48 hrs
  • Bake: 8 mins 350°F

PB&J Ice Cream Sandwiches

Ingredients

Directions

  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.

Nutrition Facts (PB&J Ice Cream Sandwiches)

    Per serving:
  • 175 kcal cal.,
  • 9 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 23 mg chol.,
  • 104 mg sodium,
  • 22 g carb.,
  • 0 g fiber,
  • 7 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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