Recipe courtesy of Peanut Butter Lovers and the Georgia Peanut Commission
Yield: 12
- 24 fresh baked chocolate chip cookies (about 3 inches in diameter), cooled
- 1 1/2 cups creamy or crunchy peanut butter
- 1 1/2 quarts vanilla ice cream, slightly softened
- chopped peanuts, for topping (optional)
- mini chocolate chips, for topping (optional)
- toasted coconut, for topping (optional)
- On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.
- Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.
- Serve slightly frozen.
SOURCE:
Georgia Peanut Commission