24 fresh baked chocolate chip cookies, cooled (about 3 inches in diameter)
1 1/2 quarts vanilla ice cream, slightly softened
1 1/2 cups creamy or crunchy peanut butter
Toppings of your choice (ie. chopped peanuts, mini chocolate chips, toasted coconut)
Spread layer of peanut butter on 12 cookies and add a scoop of ice cream. Create a sandwich by topping with the remaining cookies. Roll edges of the ice cream in toppings of your choice. Place on a baking sheet and freeze until firm. Serve slightly frozen.