1 (17.5-ounce) package peanut butter cookie mix*
1/2 cup finely chopped roasted, salted peanuts
1/2 cup grape jelly
1/2 cup creamy peanut butter
3 1/2 cups vanilla ice cream, softened
Preheat oven to
375°†. Cover a large baking sheet with parchment paper. Prepare
cookie dough according to package directions. Roll dough into 20 balls. Dip
each ball halfway into peanuts. Place balls, peanut-covered side up, on
prepared baking sheet, about 2 inches apart. Lightly press down each with a
fork. Bake for 10 to 12 minutes, or until lightly browned. Cool for 2 minutes
on baking sheet. Remove from baking sheet, and cool completely on a wire rack.
(Bake cookies in batches, if necessary.)
flat sides up, on baking sheet. Spread about 2 teaspoons jelly on half of
cookies. Spread about 2 teaspoons peanut butter on remaining cookies. Freeze
for 30 minutes, or until jelly and peanut butter are firm.
Scoop about 1/3
cup ice cream onto 10 cookies. Top with remaining cookies, peanut-covered sides
up; gently press. Freeze for 3 hours, or until firm.
*We tested with Betty Crocker Peanut Butter Cookie Mix.
†If using a dark or nonstick baking sheet, reduce oven temperature