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Chocolate–Peanut Butter Ice Cream Sandwiches
Line 2 baking sheets and a plate with parchment paper. Stir together the peanut butter and powdered sugar in a medium bowl until smooth. Using a teaspoon, portion into 12 rounds and place them on the prepared plate. Freeze until firm, at least 2 hours or overnight. Preheat the oven to 375 ̊. Whisk the flour, coffee granules, baking powder, baking soda and salt in a medium bowl. Combine the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Add the vanilla and egg and beat, scraping the sides of the bowl as needed, until smooth, about 1 minute. Reduce the speed to low and slowly beat in the flour mixture until combined. Add the chocolate chunks and mix until just combined. Scoop 12 balls of dough (about 3 tablespoons each) onto the prepared baking sheets and flatten each into a disk with your palm. Remove the peanut butter rounds from the freezer and place one in the center of each disk of dough. Bring the edges of the dough around the peanut butter and enclose completely. Roll to ensure all the peanut butter is covered, then flatten with your palm. Arrange on the baking sheets at least 2 inches apart. Bake, switching the pans halfway through, until the cookies are golden brown around the edges, 15 to 16 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. To assemble, scoop 1/3 cup ice cream onto the flat side of half the cookies. Top each with another cookie. Freeze until firm, about 4 hours.

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