Leave a Review »

Peanut Butter Ice Cream Sundae Cookies

These easy peanut butter cookies have an easy no churn peanut butter ice cream and are covered with a homemade peanut hot fudge sauce!

Ingredients

  • !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

Instructions

  1. Make the Ice Cream
  2. Whip heavy cream on high speed until stiff peaks form. Refrigerate until ready to use.
  3. Mix peanut butter, sweetened condensed milk, and vanilla together with a hand mixer.
  4. Fold together peanut butter mixture with whipped cream. Transfer to a sealable container and freeze until hardened, four hours or overnight.
  5. Make the Chocolate Sauce
  6. 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.
  7. Make the Cookies
  8. Preheat oven to 350°. Spray a whoopie pie pan with cooking spray.
  9. 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.
  10. 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.