Deep Dish Peanut Butter Cookie Ice Cream Sundaes

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?

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.

Made of chocolate sauce. And peanuts.

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

Hubba hubba.

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

Now go eat another cookie, will ya’?

Get all my No Churn Ice Cream Recipes here.

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 minutes

Cook Time 20 minutes minutes

Chill Time 4 hours hours

Yield 8 sundaes

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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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

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Instructions

• 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

Author Dorothy Kern

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