Mmmmm… Who doesn’t love peanut butter, chocolate chunks, and a dollop of smooth, creamy ice cream? For Ben’s birthday dessert this year, I made him some of his favorites- scalloped potatoes, ham smothered in in baked beans, and finished it off with these ice cream cookie sandwiches. Peanut butter cookies, of course! They were super easy to make, and were definitely a hit! You can make these with any cookie, really, but this recipe was easier than most!
EASIEST PEANUT BUTTER-BANANA COOKIES:
1 tsp vanilla
1 cup creamy or chunky peanut butter
1/2 mashed up, very ripe banana (I substituted this for one egg!)
Handful of oats (about 3 T. or so)
Preheat oven to 350 degrees. Mash up banana in a medium bowl until smooth and creamy with few to no chunks. Mix in peanut butter, vanilla, and oats until blended. Roll into approximately 1″ balls and place about an inch apart on an ungreased cookie sheet. Press tops of the cookies with the back of a fork for that classic criss-cross design. Bake 12-14 minutes. Allow to cool completely and freeze for about thirty minutes.
Makes about a dozen cookies, or a half dozen sandwiches.
To prepare the sandwiches…
When chilled, place a rounded scoop of ice cream (I used Edy’s Slow-Churned Fudge Tracks) on bottom cookie and press together with top cookie. Allow ice cream to squeeze out the sides (this may require a little cleaning up… but no licking!). Sprinkle mini semi-sweet chocolate chips around edges and wrap in plastic wrap. Freeze for a few hours before serving.