Peanut Butter Ice Cream Sundae Cookies

These easy peanut butter cookies have an easy no churn peanut butter ice cream and are covered with a homemade peanut hot fudge sauce!

👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●pan
●oven

📝 Preparation Steps

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.

sweetened condensed milk1 canvanilla1 teaspoon

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.

chocolate chips1 cup

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.

egg1vanilla1 teaspoonflour1 cupchocolate chips1 cup

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.

Nutrition Facts

calories

1047 kcal

fat Content

73 g

serving Size

1 serving

fiber Content

4 g

sugar Content

66 g

sodium Content

445 mg

protein Content

17 g

trans Fat Content

1 g

cholesterol Content

125 mg

carbohydrate Content

87 g

saturated Fat Content

33 g

unsaturated Fat Content

32 g

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