Spider Ice Cream Sandwiches
I scream, you scream, we all scream for these delicious ice cream sandwiches topped with not-so-scary chocolate-peanut butter spiders!
Serves: 8Prep: 25 minutesCook: 10 minutesTotal: 35 minutesDifficulty: Easy
- 1⁄2 cup creamy peanut butter
- 1⁄4 cup butter, softened
- 1⁄2 cup brown sugar
- 1⁄4 cup granulated sugar
- 1 large egg
- 1 teaspoon Kroger® Pure Vanilla Extract
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 8 REESE'S® Peanut Butter Cup Miniatures
- 16 candy eyes
- 1⁄4 cup chocolate frosting
- 2 cups Breyers® Natural Vanilla Ice Cream, slightly softened
- Heat oven to 350°F. Line baking pans with parchment paper; set aside.
- In a large bowl, beat together peanut butter, butter and brown sugar until fluffy. Add egg and vanilla; mix well. Add flour, baking soda and salt; beat on low until combined.
- Portion dough into 16 balls (about 2 tablespoons each); place on prepared sheet about 2” apart. Flatten dough slightly with hands. Bake 8-10 minutes or until cookies are golden brown around the edges. Tap pan firmly against a solid surface to flatten cookies. Allow to stand for 2 minutes before transferring to a wire cooling rack.
- While cookies are still warm, place upside down peanut butter cups on the center of 8 cookies for the spider body. Allow to melt slightly to adhere; transfer to refrigerator to cool completely.
- Transfer chocolate frosting to a piping bag or zip top food bag with a small corner snipped off. Add eyes to one side of the peanut butter cups using frosting to adhere. Pipe 8 thin legs around each spider body.
- Place non-spider cookies bottom side up on a pan; top with ¼ cup vanilla ice cream and top with spider cookies.
- Keep frozen until serving; freeze leftovers.
- Tip: Spider eyes can also be made by piping 2 small circles of white frosting with a dot of black writing gel in the center.