Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

Ingredients Nutrition

  • 18 ounces roll refrigerated peanut butter cookie dough
  • 14 cup all-purpose flour
  • 6 tablespoons raspberry preserves or 6 tablespoons cherry preserves or 6 tablespoons strawberry preserves
  • 1 pint vanilla ice cream

Directions

  1. Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle. Cut into 1-1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.
  2. Place 1 teaspoon jam or preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies). Wrap and freeze 4 to 48 hours.Makes 16 sandwiches and 22 extra cookies.

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