Peanut Butter Cookie Ice Cream Sandwich

Just the right amount of sweet to be perfectly satisfying. The smooth creaminess of vanilla ice cream pairs nicely with the chewy, homemade peanut butter cookies.

• 1 cup natural peanut butter (chunky or smooth)
• 1/2 cup brown sugar, lightly packed
• 1/2 cup sugar
• 1 egg
• 1 tsp. baking soda

• 2 cups low-fat vanilla ice cream
• 1/2 cup cacao nibs

1. Preheat oven to 350 degrees F. Spray backing sheet with nonstick spray.
2. Using an electric mixer, combine peanut butter with both brown and white sugars. Mix for 2 minutes.
3. Add egg and baking soda; mix for another 2 minutes.
4. Roll dough into 1-inch balls and place on baking sheet.
5. Using fork, create crisscross pattern on top.
6. Bake for 10 minutes, then let cool.
7. Assemble the cookie sandwiches: Place a 2 oz. scoop of low-fat ice cream on the center of one cookie and place another cookie on top. Gently press together and repeat with remaining cookies.
8. Place cacao nibs on a plate. Gently roll each cookie sandwich over the cacao nibs to lightly add to the sides of ice cream sandwich. Place ice cream sandwiches in a plastic container with tight lid and freeze until ready to serve.