Ingredients
3/4 c. (1 1/2 sticks) butter, softened
1/2 c. creamy peanut butter + 1/4 c. melted peanut butter, for drizzling
1 1/4 c. lightly packed brown sugar
1/4 c. granulated sugar
2 large eggs
2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1 (1.5-qt.) container Reese’s & Reese’s Pieces 2in1
1 c. crushed Reese’s Pieces
Preparation
Step 1Preheat oven to 375° and line a large baking sheet with parchment paper. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat peanut butter, butter, sugars, and vanilla until light and fluffy. Beat in eggs one at a time, then add flour, baking soda, and salt and mix until just combined. Step 2Press dough into an even layer in prepared baking sheet. Bake until set in middle and golden around edges, about 18-20 minutes. Step 3
Let cool in pan completely, then cut sheet of cookie in half crosswise to make two large rectangles. Spread ice cream onto one half, then place the second half on top to form one large ice cream sandwich. Step 4 Freeze until the ice cream is firm, about 2 hours, then slice into squares. Drizzle melted peanut butter all over then sprinkle with Reese’s Pieces. Serve immediately or return to freezer.
BUY NOW Calphalon Nonstick Baking Sheets, $30, amazon.com
