Ingredients:

For the cookie:

• 1 cup unsalted butter, melted
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 egg
• 1-1/2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda

Peanut butter filling:

• 1/2 cup unsalted butter, softened
• 1-2/3 confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Pinch of salt
• 3/4 cup creamy peanut butter
• 1 quart of your favorite ice cream

Chocolate shell:

• 12 ounces mik chocolate, chopped
• 1/3 cup coconut oil

Cooking Instructions:

Make the cookies:

1. In a bowl, combine all cookie ingredients. Mix well with a beater.
2. Transfer the dough to a sheet of wax paper and shape into a log (anywhere between 3 to 8 inches in diameter, depending on how big you want your sandwiches to be).
3. Place the log along the edge of the wax paper and roll into a cylinder. Twist the ends to hold it in place; stick in the freezer for an hour to harden.
4. Preheat oven to 325F. Line a baking sheet with parchment paper.
5. Slice dough (using a serrated knife) into quarter-inch slices. Discard wax paper. Lay on prepared baking sheet. Bake for 12 to 14 minutes. (Watch the cookies closely since they’re dark and will be done before you think).
6. Set cookies aside to cool.

Prep the filling:

1. In a bowl, beat together all peanut butter filling ingredients. Remove ice cream from freezer so that it can soften.

Form the sandwiches:

1. Spread a layer of peanut butter filling on 1/2 of the cookies. Layer a small scoop of ice cream on top of the peanut butter layer. Top with a second cookie to complete the sandwich.
2. Stick into freezer to harden.

Make the chocolate shell:

1. In a saucepan over medium heat, melt chocolate an coconut oil, stirring constantly until smooth.
2. Dip cookies into chocolate right before serving, or make ahead andfreeze for later.