Peanut Butter Cookies with Grape Jelly Ice Cream

Difficulty: Intermediate
Yield: 12 cookies and 1 pint of ice cream
Nutritional Facts Per Serving (1 of 12 servings): Calories 1112, Total Fat 69 g, Saturated Fat 33 g, Carbohydrates 111 g, Dietary Fiber 6 g, Sugar 66 g, Protein 19 g, Cholesterol 244 mg, Sodium 666 mg
Total Time: 4 hr 20 min (Prep: 45 min, Chill: 3 hr, Bake: 35 min)

Grape Jelly Ice Cream Ingredients

1 vanilla bean, split
1 1/4 cups sugar
2 cups milk
2 cups heavy cream
9 egg yolks
1 cup Concord grape jelly

Peanut Butter Cookies Ingredients

1 1/2 cups butter
2 cups oats
2 teaspoons baking soda
2 teaspoons salt
3/4 cup sugar
3/4 cup brown sugar
3/4 cup peanut butter
2 1/4 cups all-purpose flour

Peanut Butter Filling Ingredients

3 ounces butter
3/4 teaspoons salt
1/3 cup powdered sugar
1 cup peanut butter

Instructions

Ice Cream: Scrape seeds from vanilla bean into sugar and distribute evenly. Heat milk, cream, and half the sugar to a boil. Whisk remaining sugar with egg yolks. Temper yolks with 1/2 cup hot milk mixture, then return to pot. Strain custard through fine mesh sieve; refrigerate until cold. Churn in ice cream maker, then fold in grape jelly.
Preheat oven to 325F (163C).
Cookies: Melt butter and add oats; cook over medium heat, stirring, until toasted (5-7 minutes). Chill. Cream butter, baking soda, salt, and sugars until fluffy. Mix in peanut butter. Add oats, then flour on low speed. Roll dough to 1/4-inch thickness; cut shapes. Bake on sheet 15-20 minutes until golden.
Filling: Beat butter, salt, powdered sugar, and peanut butter until smooth. Chill until firm.
Spread filling on cooled cookies; top with another to sandwich. Serve with grape jelly ice cream scoop.

Craving a decadent treat? This irresistible combo of nutty, chewy cookies and swirly grape jelly ice cream will transport you to dessert heavenperfect for impressing guests or indulging yourself. Shared by professional chef Pastry Chef Karen DeMasco, 'Wichcraft, New York, NY. Note: Not tested for home cooking.