Chocolate-Dipped Peanut Butter Ice Cream Cookie Sandwiches

Heat oven to 350°F. Shape cookie dough into 16 (1 1/2-inch) balls. On two ungreased cookie sheets, place balls at least 3 inches apart. Bake 12 to 14 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.

For each sandwich, spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Quickly wrap each sandwich in plastic wrap and place in freezer. Freeze 4 hours or overnight.

Line large cookie sheet with cooking parchment or waxed paper. In small microwavable bowl, heat chocolate chips and oil uncovered on High 45 seconds; stir and continue heating in 15-second increments until chocolate is stirred smooth and melted. Let cool 5 minutes.

Working with 1 cookie sandwich at a time, unwrap from plastic wrap, and dip half of the sandwich into melted chocolate, shaking excess off; place on cookie sheet. Repeat for remaining sandwiches, and return to freezer at least 30 minutes until chocolate is hardened.

Let stand 10 minutes before serving. For longer storage, place wrapped sandwiches in resealable freezer plastic bag.