Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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.

Source: Better Homes and Gardens

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Credit: Alison Miksch

Recipe Summary

prep:
40 mins
freeze:
4 hrs
bake:
8 mins
total:
4 hrs 48 mins
Yield:
16 sandwiches and 22 extra cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

175 calories; fat 9g; cholesterol 23mg; saturated fat 3g; carbohydrates 22g; mono fat 4g; poly fat 1g; sugars 7g; protein 3g; vitamin a 145.8IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 16.1mcg; vitamin b12 0.1mcg; sodium 104mg; potassium 106mg; calcium 50.5mg; iron 0.5mg.
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