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Dear Readers, I simply must confess something here.
I have a long standing, torrid love affair with peanut butter.
When you combine it with a fabulous baked goodie (or chocolate) then it’s simply swoon-worthy at that point, in my opinion. (but you all knew this, didn’t you.) This pre-Halloween season sees me busier than a one armed hunter in a swamp full of ducks. Perhaps this has to do with the fact that I’m literally going to be in that swamp full of ducks, in Manitoba, in less than a week.
So between prepping for this trip, trying to plan recipes, writing for all the various places I write, I feel like that one armed hunter quite literally; one arm hooked to my laptop trying desperately to write everything I need to get done before I go on my trip, one packing my gear to go. I also have one hand busy making sure there is food for Mike and the kids to eat while I am gone. Which, as we all know, will be ignored in favor of take-out and restaurants no matter what I prep.
I think I just became an octopus somewhere in those last sentences, rather than trying to explain that I’m busy with the one-armed analogy. You really want to know what this is all about? My being lazy.That’s right. I took a favorite recipe of mine for cookies, made it a sandwich and then rolled it in orange sprinkled sugar.
These cookies of mine can be made ahead of time and put together right at your soiree and I plan on having these at my annual open house for sure this year.
Oh God.
I still haven’t sent out the invitations for my open house.
Where’s my fourth arm?
Love,
Karlynn
Reese’s Pieces Halloween Ice Cream Sandwich Cookies
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Total Time
- 25 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 12
- Calories
- 283
- Author
- Karlynn Johnston
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup of salted butter at room temperature
- 3/4 cup crunchy natural peanut butter
- 1/2 cup of white sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 piece package mini Reese’s pieces
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Vanilla ice cream
- Orange candy sprinkles
Instructions
- Preheat your oven to 350 ° F.
- Beat the butter, white sugar, brown sugar together until light and fluffy. Beat in the egg until combined, then beat in the peanut butter and vanilla in large bowl until fluffy.
- Sift the flour, baking soda, baking powder and salt; gradually add to butter mixture, beating until well blended.
- Stir in the Reese’s Pieces.
- Drop by round tablespoonfuls onto an ungreased cookie sheet if you want a cookie sized for ice cream sandwiches, otherwise heaping teaspoons for smaller cookies.
- Bake 10 to 12 minutes or until edges are lightly browned and then remove from the oven. You will need to cool these for a good 5 minutes, then you need to remove them from the sheet and onto a wire rack to cool completely.
- To make the sandwiches, take two large cookies, place vanilla ice cream between them. Gently squish them together (watch the cookies!) to make an ice cream sandwich.
- Place the orange sprinkles on a plate then roll the cookie in the sprinkles, the ice cream will pick them up.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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MmmisforMommy says
Yum 🙂 I have a hard time eating cookies without ice cream lately…. so good!