Peanut Butter Cookie Sandwiches with Brown Sugar Vanilla Frozen Yogurt
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Peanut Butter Cookie Sandwiches with Brown Sugar Vanilla Frozen Yogurt
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
This recipe calls for homemade frozen yogurt that you can craft in an ice cream machine, with two types of Chobani® Greek Yogurt. Sandwiched between two chewy peanut butter cookies, it's a snack you'll want to make all summer long.
Ingredients
In a small saucepan, combine heavy cream, milk, sugar, vanilla bean, and salt. Bring to a simmer over medium heat, stirring until sugar is fully dissolved. Remove from heat and let cool to room temperature.
In a mixing bowl, whisk together yogurt and cream mixture. Transfer to an ice cream machine and churn according to manufacturer's instructions.
Transfer to a sealable container and freeze until ready to serve.
In a stand mixer, use paddle attachment to cream together butter, peanut butter, and sugars. Add yogurt, vanilla extract, and egg and mix on medium speed until fully incorporated.
Sift together flour and baking soda. Use a rubber spatula to fold dry ingredients into wet until fully combined.
Scoop cookie dough into 1-ounce balls and place on a parchment-lined sheet pan. Bake at 350ºF for 10-15 minutes or until cookies are golden brown. Remove from oven and let cool completely.
Place half of cookies upside down on a sheet pan. Top with 1 ounce of frozen yogurt, then top with remaining cookies to make sandwiches. Serve immediately.
