PEANUT BUTTER COOKIE & BANANA ICE CREAM BITES [RECIPE]
(RECIPE INSPIRED BY AND PHOTOS PROVIDED BY THE COMFORT COOKING)
INGREDIENTS
For the cookies:
1/2 cup unsalted butter, softened
1/2 cup of PB&Me
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the banana ice cream:
1 (1.5 qt.) container Dreyer’s Slow Churned Classic Vanilla Light Ice Cream
2 bananas, chopped
For the cookies:
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl with an electric mixer, mix butter, PB&Me and both sugars on medium speed, until well blended. Add egg and beat well. In a separate bowl, whisk flour, baking soda, baking powder and salt. Add to butter mixture, blending well.
Scoop walnut-sized (about 1-inch) balls of dough and place on prepared baking sheet. Gently flatten with a fork dipped in sugar, making a crisscross pattern on each.
Bake 8 minutes. Let rest on pan for a few minutes, then remove to a wire rack. Cool completely before adding ice cream.
For the banana ice cream:
Combine ice cream and banana until well blended. Scoop 1 tablespoon ice cream onto 1 cookie. Top with another cookie, gently pressing together to make a sandwich. Place on a baking sheet and freeze for 1 hour, or until firm.
Enjoy!