Recipe courtesy of Peanut Butter Lovers and the Georgia Peanut CommissionYield: 12

24        fresh baked chocolate chip cookies (about 3 inches in diameter), cooled
1 1/2    cups creamy or crunchy peanut butter
1 1/2    quarts vanilla ice cream, slightly softened
chopped peanuts, for topping (optional)
mini chocolate chips, for topping (optional)
toasted coconut, for topping (optional)

On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.
Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.
Serve slightly frozen.

SOURCE:Georgia Peanut Commission
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