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Peanut Butter Cookie Frozen Yogurt Sandwiches

by Clean Plate Club member Denise Sawyer
This frozen yogurt couldn't be any easier. I make homemade organic ice cream and while it's delicious, it's also labor intensive. Frozen yogurt is nothing like that. It is EASY. Like make it in 5 minutes and then freeze it easy.
Ready in: Level: Medium
Prep: Cook: Yields: 6 Sandwiches


    Peanut Butter Cookies

  • 2 1/2 c Peanut Butter & Co Smooth Operator
  • 1 1/2 c packed brown sugar
  • 1 t baking powder
  • 2 eggs
  • 2 t vanilla

  • French Vanilla Frozen Yogurt

  • 32 oz Stonyfield Organic Plain Whole Milk Yogurt
  • 1/2 c powdered or superfine sugar
  • 3 T corn syrup


Peanut Butter Cookies

Step 1

Preheat oven to 350°.

Step 2

Beat together the peanut butter, brown sugar, and baking powder until well blended. Add in the eggs and vanilla and mix on low speed until just blended (about 30 seconds).

Step 3

Scoop out heaping tablespoons onto parchment paper prepared baking sheets. Bake cookies for about 11 minutes (until the cookies are puffed, crackled, but still moist). Allow cookies to cool.

French Vanilla Frozen Yogurt

Step 1

Place all the ingredients into the blender and blend until well mixed. Pour ingredients into your ice cream maker and viola! Follow the directions on your ice cream maker to know how long to freeze the frozen yogurt.

Step 2

Place a spoonful between two peanut butter cookies.