Decadent and so, so good. Homemade peanut butter cookies are filled with peanut butter ice cream and strawberry preserves for a yummy treat.
1⁄2 lb. butter
1⁄2 cup light brown sugar
1⁄2 cup sugar
1⁄2 cup peanut butter
1 tsp. vanilla extract
1 1⁄4 cup flour
1⁄4 tsp. baking soda
1⁄4 tsp. baking powder
1⁄4 tsp. salt
1 cup peanut butter chips
1 qt. vanilla-peanut butter swirl ice cream
1 cup strawberry preserves
1. In a mixer, beat butter until creamy and add sugars. Mix in peanut butter, egg, and vanilla.
2. In separate bowl, sift dry ingredients together, add to mixer and stir in peanut butter chips. Drop dough onto sheet pan in rounded tablespoons and flatten. Bake 10 min.
3. Shape 1⁄2 cup softened ice cream into thick disks and freeze.
4. Place frozen ice cream disks on top of 8 cookies, spread 2 tbsp. preserves over ice cream, top with cookies and serve.