Peanut Butter Ice Cream Sandwiches

• 3 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 cup 8 0z. Unsalted Butter; Cold
• 1 cup Granulated Sugar
• 1 cup Brown Sugar
• 2 whole Eggs
• 1 cup Creamy Peanut Butter
• 1 teaspoon Vanilla
• Vanilla Ice Cream

1. Preheat oven to 350u0b0.
2. Measure 3 cups of flour and sift. Measure 3 cups of flour again and sift with baking soda and salt. Set aside.
3. In a mixing bowl, beat butter until smooth, add sugars and combine well.
4. Beat eggs and add to butter/sugar, mix until smooth.
5. Add peanut butter and vanilla. Mix well.
6. Add flour mixture and mix to a stiff batter.
7. Form into approximately 1-tablespoon balls and place on a greased or parchment/silicone-lined cookie sheet.
8. Press with a flat-bottomed glass or hand to form even, round cookies.
9. Bake at 350u0b0 until just starting to brown, anywhere from 11-15 minutes depending on cookie thickness and size.
10. (Dough also may be rolled, covered with parchment or waxed paper, placed in the refrigerator for a few hours and sliced to desired thickness. Dough may be frozen for later use as well.)
11. When cookies have cooled, place one scoop of vanilla ice cream (or other favorite ice cream flavor) on the flat side of one cookie and gently press another cookie on top, being careful not to break cookies.
12. Wrap in plastic wrap and place in the freezer until ready to eat.
13. (Serving size may vary depending on cookie size.)

allpurpose, baking soda, ubc, butter, sugar, brown sugar, eggs, peanut butter, vanilla, vanilla

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