how to host an ice cream sundae party
Hot Fudge Sundaes with PB 'n Cones™ Ice Cream Served on a Chewy Peanut Butter Cookie
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Make thick and chewy peanut butter cookies then top them with a hot fudge sundae.
Course: Dessert
Cuisine: American
Keyword: hot fudge sundae, peanut butter ice cream
Servings: 12
Author: Beth Jackson Klosterboer
Ingredients
Peanut Butter Cookies:
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 egg
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
Hot Fudge Sundae
  • 1 jar Smucker's Hot Fudge Spoonable Ice Cream topping
  • 1 container Blue Bunny® PB 'N Cones™ Ice Cream
  • 1 cup creamy peanut butter, melted
  • 1 cup chopped peanuts
  • 1 can Reddi-Wip® original whipped topping
  • 12 maraschino cherries
Instructions
Peanut Butter Cookies
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream butter, brown sugar, granulated sugar and peanut butter.
  3. Add egg and stir to combine.
  4. Stir in the flour, baking soda, baking powder, and salt just until combined.
  5. Scoop out 1/4 cup portions of dough and set on parchment paper lined cookie sheets.
  6. Bake for 10-14 minutes until the edges begin to brown.
  7. The cookies will flatten a bit more as they cool.
  8. Let cool completely on the cookie sheet.
  9. Remove and create an ice cream sundae on top.
Hot Fudge Sundae
  1. Heat hot fudge according to instructions on jar.
  2. Scoop Blue Bunny® PB 'N Cones™ Ice Cream onto each cookie.
  3. Drizzle hot fudge and melted peanut butter over each scoop of ice cream.
  4. Sprinkle on some chopped peanuts.
  5. Add a swirl of whipped topping.
  6. Top with a maraschino cherry.