Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches

posted in Recipes on 7/10/2015

INGREDIENTS: 1 1/2 cups heavy whipping cream 1/2 cup plus 2 tablespoons Eagle Brand Sweetened Condensed Milk (from 14-oz can) 1/2 teaspoon Watkins Original Double Strength Vanilla Extract

1 cup crushed gluten-free chocolate-covered crispy peanut-buttery candy, about 2 bars (2.1 oz each) 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough 1/4 cup Jif Natural Creamy Peanut Butter Spread

INSTRUCTIONS: Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; place in freezer. Place large bowl in freezer.

Cut 8 (12x5-inch) strips Reynolds Wrap Aluminum Foil. Fold each piece lengthwise in half; fold lengthwise in half again to make 12x1 1/4-inch strip. Slide 1 end of each strip into fold on opposite end to make 3-inch ring.

Remove bowl from freezer; add whipping cream, condensed milk and vanilla. Beat with electric mixer on high speed about 6 minutes or until light and fluffy. Add 1/2 cup of the crushed candy; gently stir until combined.

Remove parchment-lined cookie sheet from freezer. Arrange foil rings 2 inches apart on cookie sheet. Spoon about 1/2 cup candy cream mixture into each ring; spread evenly. Cover with plastic wrap; freeze about 1 hour or until firm.

Meanwhile, place remaining crushed candy in shallow bowl; set aside.

In medium bowl, break up cookie dough. Add peanut butter; mix with wooden spoon or knead with hands until well blended. Shape dough into 16 (1 1/2-inch) balls.

Place 2 inches apart on ungreased cookie sheet; flatten to 2 1/4 inch round with bottom of drinking glass. Bake 8 to 11 minutes or until golden brown.

Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.

Remove cookie sheet from freezer. Remove foil ring from each frozen candy cream round. For each sandwich, place 1 candy cream round onto bottom of 1 cookie.

Top with second cookie, bottom side down; press together slightly. Gently roll edge of each sandwich in remaining crushed candy.

Wrap each sandwich in plastic wrap. Freeze about 1 hour or until firm. Store in freezer.