In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes. Gradually add in the cookie butter, then the egg, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, and salt before gradually adding this dry mixture to the wet mixture. Stir until just combined, avoiding overmixing.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared sheet, leaving space between each scoop. Bake for 10-15 minutes until the edges start to turn golden and the centers are set but still soft. Remove them from the oven and let them cool on the sheet for a few minutes before transferring them to a wire rack.

Once your cookies are out of the oven, allow them to cool completely on the wire rack. This cooling process is essential for easy assembly, ensuring that the cookies are structural enough to handle the creamy filling without breaking apart. Aim for about 20 minutes for them to cool down.

Once your cookies have cooled, it’s time to create your delicious Cookie Butter Ice Cream Sandwiches. Take one cookie, place a generous scoop of your favorite ice cream in the center, and gently press another cookie on top.

To set your sandwiches, place them in an airtight container or wrap each one individually in plastic wrap. Freeze for at least 30 minutes.

After chilling, your Cookie Butter Ice Cream Sandwiches are ready to serve! You can drizzle them with chocolate or caramel sauce for an extra treat.