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Deep dish peanut butter ice cream cookie sundaes with title on a white plate

So…yeah. If you don’t like peanut butter this may not be the post for you.

Monday was my husband’s birthday. Whenever I start brainstorming what to make for his birthday, two things come to mind: carrot cake and peanut butter and chocolate.

When I asked him if there was something he wanted me to make he mentioned maybe something with peanut butter cups.

Well. Now, we all know I did that. Last year. And then some.

Also, I didn’t want to make a cake. Too much leftover. You all know my husband pretty well by now. If I made him a cake he would eat one slice and then guess you would eat the rest?

All the running in the world wouldn’t cure that, now would it?

So I made him some simple deep dish peanut butter chocolate chip peanut cookies.

And then I dressed them up like they were Cinderella, going to the ball.

No one likes a nekkid cookie. A nekkid cookie might get teased and then feel bad about itself. We can’t have that, now can we?

Vanilla ice cream in a tub

So I made some ice cream. Peanut butter ice cream. You know, using that two ingredient method?

{But this time I used actual whipped cream instead of Cool Whip. ‘Cuz my guy is one of those people…you know the type. The “hmmm…that’s too sweet” type. WTH does “too sweet” even mean?}

Now, normally, I would have stopped there. But since we’re dressing up the cookie, she needed some accessories. A hat, perhaps.

Deep dish peanut butter ice cream cookie sundaes with hot fudge

Made of chocolate sauce. And peanuts.

There she is. All dressed up and ready for the ball.

Deep dish peanut butter ice cream cookie sundaes with hot fudge

Hubba hubba.

Happy Birthday to my sweet husband. You’re a fantastic husband and father.

Deep dish peanut butter ice cream cookie sundaes with hot fudge

Now go eat another cookie, will ya’?

Get all my No Churn Ice Cream Recipes here.

pb cookie with ice cream and hot fuge on white plate with purple background

Peanut Butter Ice Cream Sundae Cookies

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These easy peanut butter cookies have an easy no churn peanut butter ice cream and are covered with a homemade peanut hot fudge sauce!
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 4 hours
Yield 8 sundaes
Serving Size 1 serving


  • !For the Peanut Butter Cookies
  • 1/2 cup butter softened
  • 3/4 cup peanut butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup flour
  • 1/2 cup chopped peanuts
  • 1 cup chocolate chips
  • For the Peanut Butter Ice Cream
  • 2 cups heavy whipping cream
  • 1/3 cup peanut butter
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla
  • For the Peanut Chocolate Sauce
  • 1 cup chocolate chips
  • 1/4 cup vegetable oil
  • 1 cup roughly chopped peanuts
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  • Make the Ice Cream
  • Whip heavy cream on high speed until stiff peaks form. Refrigerate until ready to use.
  • Mix peanut butter, sweetened condensed milk, and vanilla together with a hand mixer.
  • Fold together peanut butter mixture with whipped cream. Transfer to a sealable container and freeze until hardened, four hours or overnight.
  • Make the Chocolate Sauce
  • Place chocolate chips and oil in a microwaveable bowl. Heat 1 minute, or until chocolate begins to melt. Stir until melted and combined. Stir in nuts. Place in a jar and let come to room temperature.
  • Make the Cookies
  • Preheat oven to 350°. Spray a whoopie pie pan with cooking spray.
  • Cream butter, peanut butter, and sugars until well combined. Mix in egg and vanilla. Add salt and baking soda and mix well. Add flour and mix until just combined. Stir in nuts and chocolate chips.
  • Scoop large spoonfuls (about 2 tablespoons) into pan, press to fit. Bake 8-10 minutes, until edges are brown. Centers will still be a little gooey. Remove from oven and cool 10 minutes before removing from pan. Serve with a scoop of ice cream and a helping of chocolate sauce.

Recipe Nutrition

Serving: 1serving | Calories: 1047kcal | Carbohydrates: 87g | Protein: 17g | Fat: 73g | Saturated Fat: 33g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 445mg | Potassium: 379mg | Fiber: 4g | Sugar: 66g | Vitamin A: 1360IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here to see more PEANUT BUTTER recipes!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. What size whoopie pie pan do you use? I looked on Amazon and I see an original wilton, a smaller size then a jumbo. Is yours a Wilton as well? Please and thank you!

    1. I’m pretty sure mine was the original size (not jumbo or mini) but you can use any of the three. You can also use a muffin tin but only fill them with about 1-2 tablespoons of dough and press them down. Won’t be exactly the same, but cheaper than buying a new pan if you prefer!