Makes 10 to 12 sandwiches

1/2 cup all-purpose bleached flour
3/4 teaspoon baking soda
6 tablespoons butter, melted until warm but not hot
3/4 cup creamy peanut butter
1 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup roasted peanuts, chopped coarse, plus extra for sandwiches
1 pint vanilla or chocolate ice cream
Miniature chocolate chips

Mix flour and baking soda in a small bowl; set aside. Mix butter, peanut butter and brown sugar in a medium bowl until smooth. Mix egg and vanilla in a small bowl. Add to peanut butter mixture; beat with a rubber spatula until smooth. Add flour mixture and peanuts; stir until well combined.

Form dough into 2-tablespoon balls and scoop onto a plastic wrap-rimmed baking sheet.  Freeze until solid, about 30 minutes.

When ready to bake cookies, adjust oven rack to lower-middle position and heat oven to 375 degrees. Working 6 or 7 dough balls at a time, arrange them on a parchment- or silpat-lined cookie sheet. Bake until cookies are golden, but not dark brown, about 15 minutes. Let stand on cookie sheet to firm up, about 5 minutes. Transfer to a wire rack and let cool completely.

Meanwhile, form ice cream into generous 2-tablespoon balls; set in freezer until ready to assemble.

To assemble, set an ice cream ball on each of half the cookies; cap with remaining cookies and press to make a sandwich.

Roll each ice cream sandwich in peanuts or chocolate chips; return to freezer until ready to serve.