- ¾ cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- ¼ cup Dr. Pepper Cherry Dessert Topper
- 2 cups flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 quart lactose-free ice cream
- ½ cup salted peanuts, chopped
Combine flour, baking powder and salt; add to creamed mixture. Scoop into 24 two-tablespoon balls about 1 ¼ inches in diameter. Place on a large parchment-lined cookie sheet 3 inches apart as they will spread. Gently press the dough to slightly flatten. Bake 11 to 13 minutes until light brown on edges and barely firm to the touch in the center. Remove to a rack to cool completely.
Add a scoop of ice cream between 2 cookies. Sandwich all of the cookies and store in the freezer. To serve, roll the exposed ice cream in peanuts and serve.
Tips + Tricks:
**Dr. Pepper Cherry Dessert Topper may be found with ice cream toppings. If you cannot find it use 2 cups Dr. Pepper Cherry. In a saucepan bring it to a low boil and reduce it to a ¼ cup, about 45 minutes. Cool completely.
** To be sensitive to peanut allergies roll the sandwiches in peanuts to order. Other chopped nuts may be substituted. Preheat the oven to 375°F.
In a mixing bowl, using an electric mixer, cream together the butter and sugar.
Add egg and Dr. Pepper Cherry Dessert Topper, mixing well.**
Nutrition information calculated with lactose free vanilla ice cream
|Prep Time:||40 min|
|Cook Time:||10 min|
|Total Fat:||18 g|
|Saturated fat:||10 g|
|Calcium:||12% of Daily Value|