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PB&J Ice Cream Sandwiches

Yield: 16 sandwiches and 22 extra cookies
Prep 40 mins Freeze 4 hrs to 48 hrs Bake 350°F 8 mins
PB&J Ice Cream Sandwiches
Ingredients
  • 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
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)
  • 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 (g) 16,
  • Cobalamin (Vit. B12) (g) 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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