Snickerdoodle Cookie Ice Cream Sandwiches

With peanut butter

Print Recipe

Servings: About 16 large 2-inch cookies (8 sandwiches)

How many of you remember snickerdoodle cookies on your lunch trays? And crisscrossed peanut butter cookies? We combined the two and sealed the deal with vanilla ice cream in between. Not overly sweet, these cookies pair well with tea too.

Ingredients

½ cup crunchy peanut butter

½ cup salted butter, softened

¾ cup granulated sugar

½ cup light brown sugar

2 large eggs

4 teaspoons vanilla extract

2 cups all-purpose flour

1½ teaspoons cream of tartar

2 teaspoons baking powder

½ gallon vanilla ice cream

Cookie Topping

6 tablespoons granulated sugar

2 tablespoons light brown sugar

1 tablespoon cinnamon

Directions

Preheat oven to 350 degrees.
Combine topping ingredients in a small bowl and set aside.
Using a mixer, cream together peanut butter, butter, sugars, eggs and vanilla. Once well blended, add flour, cream of tartar and baking powder.
Cover and chill for at least one hour.
Roll heaping tablespoons into balls, then roll each in the topping mixture. Place 2 inches apart on a parchment-lined baking pan and mash with a fork in a crisscross pattern.
Bake 10–12 minutes. Remove and cool on a wire rack.
Once cool, spoon slightly softened ice cream onto half of the cookies and top with the others. Sprinkle ice cream with cinnamon sugar. Wrap in wax paper and freeze immediately to firm ice cream before serving.