1 1/4 cups packed brown sugar
3/4 cup margarine or butter, softened
3/4 cup creamy peanut butter
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour
1 cup chopped candy-coated peanutty cream candies
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup chopped candy-coated peanutty cream candies
2 quarts vanilla or chocolate ice cream, slightly softened
Heat oven to 350 degrees. Mix brown sugar, margarine, peanut butter, vanilla and egg in large bowl until well blended. Stir in flour, 1 cup of candies, the baking soda and salt.
Shape dough into 1 1/4 inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4 inch thickness with bottom of glass dipped in flour. Sprinkle each cookie with about 1/2 teaspoon remaining candies; press lightly.
Bake until edges are light brown, 10 to 12 minutes (do not overbake). Cool slightly; remove to wire rack. Cool completely. Put cookies together in pairs with about 1/3 cup ice cream; press lightly. Wrap in aluminum foil; freeze until firm.
About 2 dozen ice-cream sandwiches
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