Peanut Butter Cookie Ice Cream Sandwiches

• 1/2 cups All-purpose Bleached Flour
• 3/4 teaspoons Baking Soda
• 6 Tablespoons Butter, Melted Until Warm But Not Hot
• 3/4 cups Creamy Peanut Butter
• 1 cup Packed Light Brown Sugar
• 1 whole Large Egg
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Roasted Peanuts, Chopped Coarse, Plus Extra For Sandwiches
• 1 pint Vanilla Or Chocolate Ice Cream
• 1 cup Miniature Chocolate Chips

1. Mix flour and baking soda in a small bowl; set aside. Mix butter, peanut butter and brown sugar in a medium bowl until smooth. Mix egg and vanilla in a small bowl. Add to peanut butter mixture; beat with a rubber spatula until smooth. Add flour mixture and peanuts; stir until well combined.
2. Form dough into 2-tablespoon balls and scoop onto a plastic wrap-rimmed baking sheet. Freeze until solid, about 30 minutes.
3. When ready to bake cookies, adjust oven rack to lower-middle position and heat oven to 375 degrees. Working 6 or 7 dough balls at a time, arrange them on a parchment- or silpat-lined cookie sheet. Bake until cookies are golden, but not dark brown, about 15 minutes. Let stand on the cookie sheet to firm up, about 5 minutes. Transfer to a wire rack and let cool completely.
4. Meanwhile, form ice cream into generous 2-tablespoon balls; set in the freezer until ready to assemble.
5. To assemble, set an ice cream ball on each of half the cookies; cap with remaining cookies and press to make a sandwich.
6. Roll each ice cream sandwich in peanuts or chocolate chips; return to the freezer until ready to serve.

allpurpose bleached flour, baking soda, butter, peanut butter, brown sugar, egg, vanilla, peanuts, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/desserts/peanut-butter-cookie-ice-cream-sandwiches/ (may not work)