Ice cream sandwiches. Nothing is better than sweet, cold ice cream wedged between two buttery, soft cookies! This recipe brings together freshly homemade peanut butter cookies and your favorite vanilla ice cream for a treat that's easy, but delicious. Plus, when you add Oregon Marionberries and raspberries, these frozen treats make you nostalgic for a summer day in the Willamette Valley. We hope you love these treats!
Peanut Butter & Jelly Cookie Ice Cream Sandwiches
- 1 stick butter
- 1 cup brown sugar
- ⅔ cup creamy peanut butter
- 1 egg
- 1 tsp vanilla
- 1 ¼ cup all purpose flour
- 1 tsp baking soda
- Pinch of salt
- Mt. Hope Farms Raspberry Marionberry Fruit Spread
- Vanilla ice cream of choice (favorite is Tillamook because it's extra creamy!)
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Meanwhile, heat a small saucepan over medium heat and add the butter. Once melted, reduce the heat to low and allow the butter to brown for about 5 minutes. Keep an eye on the butter while it browns to ensure it doesn’t burn. Remove from the heat.
- In a large bowl, add the melted browned butter, brown sugar, and peanut butter. Use an electric mixer and beat until light and fluffy. Add the egg and beat again until combined. Stir in the vanilla.
- In another bowl, add the flour, baking soda, and a pinch of salt. Stir to combine.
- Pour the dry ingredients into the wet ingredients and fold until the dough comes together.
- Scoop 1-2 tbsp cookie dough per cookie and place on the baking sheet, 12 at a time.
- Bake for 8 minutes and remove from the oven. Use the bottom of a cup to lightly press the par-baked cookies down. Place them back into the oven and bake for another 2-5 minutes.
- Let cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
- To make the ice cream sandwiches, spread about 1 tsp jam onto 2 cookies. Place a generous scoop of ice cream onto one of the cookies, and top with the second cookie. Press down. Serve immediately or place in the freezer until ready to eat!
Thank you to @kaylajoycreative for the lovely photos and recipe!