1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
1 tablespoon water
3 tablespoons vegetable oil
4 1/2 cups chocolate or vanilla ice cream, slightly softened
Chopped peanuts or tiny candies, if desired
1. Heat oven to 375ºF. Make cookie mix as directed on pouch, using water, oil and egg. Shape dough into 36 balls, about 1 inch each. On ungreased cookie sheet, place balls 2 inches apart (or drop dough by rounded teaspoonfuls). Flatten in crisscross pattern with fork.
2. Bake 8 to 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
3. For each ice cream sandwich, press about 1/4 cup ice cream between 2 cookies. Roll the ice cream edges in chopped peanuts or candies. Wrap sandwiches individually in plastic wrap. Freeze about 30 minutes or until firm. Store in freezer.
Find more recipes at www.bettycrocker.com.