Instructions: For the cookies: Preheat the oven to 375 degrees.

Using an electric mixer, combine the butter and the sugars. Beat until smooth. Add the peanut butter and continue to beat until smooth. Add the egg and mix well. Add the flour, baking powder, baking soda, salt, vanilla and peanuts. Mix well.

Shape the dough into 2-inch balls. Place on a parchment-lined baking sheet, 2 inches apart. Using the tines of a fork, flatten the balls making a criss-cross pattern. Bake until lightly browned, about 8 to 10 minutes. Remove from the oven and cool completely. (

Yield: 2 dozen cookies)

For the ice cream: In a saucepan over medium heat, add the sugar, peanut butter and cream, whisk well. Bring the liquid to a gentle boil. Whisk the egg yolks together. Whisk 1 cup of the hot cream into the egg yolks. Mix thoroughly. In a steady stream, slowly add the egg mixture into the hot cream. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely.

Strain the mixture. Add the mixture to an electric ice cream maker. Process according to manufacturers directions. (

Yield: 1 quart)

To finish: Place a scoop of the ice cream in between two cookies and place on a parchment-lined baking sheet. Freeze until firm. Dip half of each sandwich into the melted chocolate. Place back on the baking sheet and freeze until firm. Remove and serve.

This recipe yields 12 servings.

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