Ingredients
Scale
- ½ cup salted butter, cut into Tablespoon-sized pieces
- 1 cup light brown sugar, tightly packed
- 1 cup granulated sugar
- ½ cup almond milk
- ¼ cup unsweetened cocoa powder
- 2/3 cup creamy peanut butter
- 1 1/2 teaspoon vanilla extract
- 3 cups instant oats
- Scoop of ice cream (any flavor)
- Sprinkles or chocolate chips for decoration (optional)
Instructions
- Cover two cookie sheets with wax or parchment paper and set aside.
- Combine butter, milk, both sugars and cocoa powder in a medium-sized saucepan over low heat.
- Stir ingredients frequently with a wooden spoon until butter is completely melted.
- Increase heat to medium and, stirring constantly, bring to a boil.
- Boil, still stirring constantly, for 1 minute and then remove from heat.
- Continue to stir the mixture for several seconds.
- Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.
- Add oats and stir until coated in chocolate.
- Use a small scoop and drop a scoop of mixture onto prepared cookie sheets until all mixture has been used.
- Place cookie sheets in the refrigerator for 30 minutes.
- Once cookies are cool, using a small scoop, add a small scoop of your favorite ice cream to the center of one of the cookies (flat side).
- Use a second cookie and place on top of the ice cream, gently pressing down.
- Roll in sprinkles or chocolate chips (or both if you’re feeling festive) and enjoy!