Chocolate–Peanut Butter Sheet Pan Ice Cream Sandwiches

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Making these ASAP.

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt1¾ cups all-purpose flour, divided3 pints vanilla ice cream, softened on counter about 5 minutesPlace a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup butter in a small saucepan over medium heat. Let cool slightly.

Melt remaining ¼ cup butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth. Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14–17 minutes . Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces . Carefully remove pieces from pan with a thin spatula.

 

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Looks good

OH. MY. GOODNESS.

Yum! Would be great with a killer brownie!

Like there would be any left for the freezer 🤤🤪

Yum Yum!

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