Pillsbury Bake-Off Countdown: Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

Look at this: a sweet treat that is also officially dude food!

Darryl Pozzanghera of Rochester, New York came up with this clever recipe, which includes cookies sandwiched with an easy ice cream-esque dairy filling. It's noted in the headnote that "Gluten-free frosty treats are ready and waiting. A sweet stash in your freezer creates instant smiles and cool satisfaction." I'm definitely ready!

Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

• Prep Time: 30 Min
• Total Time: 2 Hr 20 Min
• Makes: 8 sandwiches

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/2 cup plus 2 tablespoons Sweetened Condensed Milk (from 14-oz can)
• 1/2 teaspoon double strength vanilla extract (Watkins)
• 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 Creamy Peanut Butter

Procedure

1. Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper; place in freezer. Place large bowl in freezer.
2. Cut 8 (12x5-inch) strips 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.
3. 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.
4. 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.
5. Meanwhile, place remaining crushed candy in shallow bowl; set aside.
6. 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.
7. 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.

About this post: Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Comments

[andrea]

it looks delicious... i will try it.. thanks for sharing