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Peanut Butter Ice Cream Sandwiches

1-1/2 cups all-purpose flour 1/2 teaspoon baking soda Pinch of salt 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup sugar 1 large egg 1 cup Hampton Farms Smooth Organic Peanut Butter 1 teaspoon vanilla extract 3 cups chocolate or strawberry ice cream, or a combination, softened

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt together. Using an electric mixer on medium speed, beat butter and sugar together until light, about 2 minutes. Add egg; mix well. Beat in Hampton Farms Organic Peanut Butter and vanilla. Beat flour mixture into butter mixture. Roll dough into 1-1/2-inch balls; place 2 inches apart on sheets. Flatten with a fork in a crisscross design. Bake until golden, 12-15 minutes. Let cool on sheets for 5 minutes, then transfer to a rack to cool. Place 1 scoop of ice cream on a cookie, top with another cookie and carefully press down. Wrap in plastic wrap and freeze. Repeat with remaining cookies and ice cream. Freeze for at least 45 minutes; serve