These are the bombdiggity bomb. Yes, bombdiggity is a word and it's completely appropriate.

When I was a little girl I used to go to my mom and whine, "I'm bored..." Her reply was always the same, "Only boring people get bored." The response drove me crazy. I wanted instant gratification. Ideas. Entertainment. But my mom was clever. She knew, while being just 10 years old, I couldn't stomach the idea of being boring. I had been called many things; bratty, annoying, snotty, and of course, stubborn. But boring? Oh no. Not me, not if I had anything to do with it.

My stubborn side would take over. I'd huff and puff, then gather my spirits and get innovative. Soon enough my imagination was running wild. I'd draw, paint, write stories, dance to Paula Abdul. I'd play dress-up, mostly in my mom's clothes. She had the best clothes. I'd terrorize my older sister, snoop through her stuff; bug my brother, embarrass him in front of his friends. I mentioned I was also bratty, annoying, snotty, right?

But my favorite way to pass the time was to bake.

I realize now, as a mother myself, my mom was probably just trying to get me out of her hair. I was the youngest of three and I imagine she was desperate for some quiet time. I can relate. I also realize that push for me to become independent, that line of wisdom from my mom, may have been the birth of my creative spirit. Which is exactly why I say it to my kids all the time.

So these peanut butter cookie and milk chocolate ice cream sandwiches are a result of me refusing to settle for boredom on a Saturday afternoon. And it was a success! A bomdigity success!

These cookies were, and still are, among my favorites. Mostly because I'm a peanut butter fiend, I eat peanut butter like ice cream (sigh), but also because the recipe is simple and comes together easily. With minimal ingredients and effort, the result is a crisp and flakey cookie, full of crunchy peanut butter goodness.

These cookies are sensational on their own, but the addition of rich chocolate ice cream puts them over the top, making a lone peanut butter cookie seem, well...boring. And we are anything but boring.

Peanut Butter and Chocolate Ice Cream Sandwiches

Makes about 36 cookies or 18 cookie sandwiches

You’ll need:

2 cups all purpose flour
1 teaspoon baking soda (at high altitude decrease by 1/4 teaspoon)
1/2 teaspoon kosher salt
1 cup ( 2 sticks) unsalted butter, at room temperature
1 1/2 cups light brown sugar, firmly packed
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups peanut butter (I recommend Skippy or Jif. Natural peanut butter is too oily.)
1 cup chopped roasted peanuts
1 gallon of your favorite chocolate ice cream, slightly softened so it’s easy to scoop. I used Tillamook Chocolate.

Preheat your oven to 350° F (at high altitude 375°F). Line 2 baking sheets with parchment paper.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
With an electric mixer, cream the butter and sugar till light and fluffy, about 3 minutes.
With the mixer on low, add the egg and vanilla. Mix till combined.
Add the peanut butter and chopped peanuts. Mix till combined.
With mixer on low, add the dry ingredients, mixing till just combined. Don't over mix.
Chill the dough for at least 60 minutes.
Roll chilled dough into 1 1/2" balls and place on prepared baking sheet, about 2 inches apart. Using a fork, press cookies flat using a criss cross pattern.
Bake for 12-15 minutes, till cookies are lightly browned on edges.
Allow cookies to cool for 10 minutes then transfer to a wire rack to cool completely.

Assemble the Cookie Sandwiches

Take a cooled cookie and add a heaping spoonful of ice cream to the flat side. Top with a second cookie, flat side down, and press firmly together. If desired, sprinkle mini chocolate chips on the sides.
Wrap each cookie sandwich individually in plastic wrap and chill in the freezer for at least 1 hour.