Avoid natural-style peanut butter for this recipe. These cookies have the best results with regular creamy peanut butter. Also, if using a larger egg, whisk egg white and measure out 2 tablespoons for this recipe; discard the rest.

Serves 12


  • 1/2 cup creamy peanut butter
  • 6 Tbsp. packed brown sugar
  • 1/2 tsp. baking soda
  • 1 egg white (from medium or large egg, avoid extra large)
  • 1 cup plus 2 Tbsp. slow-churned vanilla ice cream, slightly softened
  • 2 Tbsp. raspberry, or strawberry, preserves


    Preheat oven to 350°. Line a baking sheet with parchment paper, or a silicone baking mat.

    Beat peanut butter, brown sugar, baking soda and egg white until combined. Dough will be loose. Chill for 1 hour in refrigerator. Dough will be soft.

    Scoop dough by scant 1/2 tablespoons and gently form into balls. Place on cookie sheet and flatten just slightly with your hand. You should have about 2 dozen cookies.

    Bake 5 to 7 minutes, until cookies are puffed and edges are set. Let cool 2 to 3 minutes on baking sheet, and then transfer to cooling rack. Once completely cooled, store in freezer until ready to assemble.

    To assemble, flip all cookies over and spoon 1/4 teaspoon jam onto each. Place 1 1/2 tablespoons vanilla ice cream (a spring-loaded cookie scoop works perfectly) on 12 of the cookies. Sandwich another cookie on top of each of the 12 ice-cream-topped cookies, gently pressing them together.

    Place sandwiches on a plate, or a freezer-safe container, and freeze until firm. To serve, let sit at room temperature for a few minutes to soften.

    From 400 Calories or Less with Our Best Bites (Shadow Mountain) by Sara Wells and Kate Jones.

    Next Story