Deep Dish Peanut Butter Cookie Ice Cream Sundaes

How to Make

• Make the Ice Cream

• Step 1: Whip heavy cream on high speed until stiff peaks form. Refrigerate until ready to use.

• Step 2: Mix peanut butter, sweetened condensed milk, and vanilla together with a hand mixer.

• Step 3: Fold together peanut butter mixture with whipped cream. Transfer to a container with cover, and freeze until hardened, at least 4 hours or overnight.

• Make the Chocolate Nut Sauce

• Step 4: Place chocolate chips and oil in a microwaveable bowl. Heat 1 minute, or until chocolate begins to melt. Stir until melted and combined.

• Step 5: Stir in nuts.

• Step 6: Place in a jar, and let come to room temperature.

• Make the Cookies

• Step 7: Preheat oven to 350 degrees F.

• Step 8: Spray a whoopie pie pan with cooking spray, or you can make them the traditional way on a sprayed cookie sheet, making large cookies, big enough to hold a large scoop of ice cream.

• Step 9: Cream butter, peanut butter and sugars until well combined.

• Step 10: Mix in egg and vanilla.

• Step 11: Add salt and baking soda, and mix well.

• Step 12: Add flour, and mix until just combined.

• Step 13: Stir in nuts and chocolate chips.

• Step 14: Scoop large spoonfuls of batter (about 2 tablespoons) into pan, press to fit, or drop onto cookie sheet and use the back of your spoon and press the middle of the batter to make a little well.

• Step 15: 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.

• Step 16: When you are ready to serve put the cookie on a plate, add a scoop of ice cream on top of the cookie, and a drizzle of Chocolate Nut Sauce.