Course: Cookie, Dessert, Ice Cream, Ice Cream Sandwich
Cuisine: Gluten-Free, Vegan
*A few notes on the peanut butter cookies (read before you make the peanut butter cookies):
1) I used coconut sugar instead of brown sugar for this batch. You can use either but just fyi because they look subtly different when made with coconut sugar .
2) For large ice cream sandwiches: Lean towards making larger cookies—the recipe says to measure out "1 ½ to 2 tablespoons of dough" per cookie, and you'll want to lean towards a slightly heaping 2-tablespoon measure. For small ice cream sandwiches: Lean towards making smaller cookies—measure out 1 tablespoon of dough per cookie, to create 24 cookies, and bake for 6 to 8 minutes (as opposed to 8 to 10 as the recipe notes).
3) When you're scooping and forming the cookie dough, keep the balls or mounds as uniform as possible so that they'll pair up nicely for the ice cream sandwiches. I strongly recommend using a cookie scoop or a 1- or 2-tablespoon measuring spoon for the sake of precision. Instead of rolling the dough into a ball, I packed it into a lightly greased 2-tablespoon measuring spoon, firmly tapped the spoon against the edge of the pan to release the mound of dough, and left the shape as is. When I hand roll, I tend to end up with wonky, oddly shaped balls of dough. Although mismatched cookies are totally fine for straight cookie noshing, you'll want to make sure the cookies are as uniform as possible for these ice cream sandwiches.
4) Let the cookies cool completely (as directed in the PB cookie recipe) before freezing.