Chocolate-Dipped Peanut Butter Ice Cream Cookie Sandwiches

Steps

• 1

  Heat oven to 350°F. Shape cookie dough into 16 (1 1/2-inch) balls. On two ungreased cookie sheets, place balls at least 3 inches apart. Bake 12 to 14 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• 2

  For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Quickly wrap each sandwich in plastic wrap and place in freezer. Freeze 4 hours or overnight.
• 3

  Line large cookie sheet with cooking parchment or waxed paper. In small microwavable bowl, heat chocolate chips and oil uncovered on High 45 seconds; stir and continue heating in 15-second increments until chocolate is stirred smooth and melted. Let cool 5 minutes.
• 4

  Working with 1 cookie sandwich at a time, unwrap from plastic wrap, and dip half of the sandwich into melted chocolate, shaking excess off; place on cookie sheet. Repeat for remaining sandwiches, and return to freezer at least 30 minutes until chocolate is hardened.
• 5

  Let stand 10 minutes before serving. For longer storage, place wrapped sandwiches in resealable freezer plastic bag.