Peanut Butter M&M Ice Cream Cookie Sandwiches

• 1/2 cups Butter, Softened
• 1/2 cups Brown Sugar
• 1/4 cups Sugar
• 1/2 cups Creamy Peanut Butter
• 1 whole Egg
• 3/4 teaspoons Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 1 pinch Salt
• 3/4 teaspoons Baking Soda
• 1 cup M & Ms
• 3 cups Blue Bunny Vanilla Ice Cream

1. Preheat oven to 350u0b0F.
2. In a stand mixer with the paddle attachment, cream butter and both sugars until light and fluffy, about 3 minutes. Add in peanut butter and mix for 1-2 minutes. Add in egg and vanilla. Mix until combined and clump-free.
3. Combine flour, salt and baking soda in a small bowl. Add dry ingredients to batter in two parts with the stand mixer on the lowest speed. Mix for a little less than 1 minute. Do not over-mix. Fold in M&Ms by hand.
4. Portion dough into 12 cookies. Place on a baking sheet lined with a baking mat. Using your fingers gently flatten the cookies. This will help the cookies spread as they cook.
5. Bake cookies for 10-12 minutes until lightly golden brown and firm on the edges. Remove from the oven and let set for 2 minutes on the baking sheet. Transfer to a cooling rack to cool completely.
6. To assemble the ice cream sandwiches, place one cookie upside down and top with a large scoop of ice cream (about 1/2 cup). Using a knife, spread the ice cream to the edges, making sure to work quickly. Top the sandwich with another cookie and press down gently. Place on a baking sheet with parchment paper and place in the freezer. Repeat with the rest of the cookies.
7. Freeze cookies for 2 hours to firm up, and serve!

butter, brown sugar, ubc, peanut butter, egg, vanilla, allpurpose, salt, baking soda, ms, cream

Taken from tastykitchen.com/recipes/desserts/peanut-butter-mm-ice-cream-cookie-sandwiches/ (may not work)