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
INSTRUCTIONS:
Make the cookies:
- In a bowl, combine all cookie ingredients. Mix well with a beater.
- 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).
- 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.
- Preheat oven to 325F. Line a baking sheet with parchment paper.
- 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).
- Set cookies aside to cool.
Prep the filling:
- In a bowl, beat together all peanut butter filling ingredients. Remove ice cream from freezer so that it can soften.
Form the sandwiches:
- 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.
- Stick into freezer to harden.
Make the chocolate shell:
- In a saucepan over medium heat, melt chocolate an coconut oil, stirring constantly until smooth.
- Dip cookies into chocolate right before serving, or make ahead and freeze for later.
Source: Droolworthy
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