Design Eat Repeat

1 Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2 In a small glass bowl, microwave butter until melted. Pour into large mixing bowl.
3 Add in white sugar, brown sugar, and peanut butter and mix for 10 seconds.
4 Add egg and vanilla and mix on medium speed for 20 seconds.
5 Turn mixer to low speed, and add baking soda and salt. Mix for 10 seconds.
6 Half cup at a time, add flour and mix until flour is just incorporated (about 10-20 seconds). Do not overmix.
7 Scoop dough into (3 tablespoon sized) balls, press the dough inside a ice cream shaped cookie cutter and lift up.
8 Next, use a knife to lightly cut the cone lines into the bottom of the cookie. You don't want to go too deep, but just deep enough that the lines will still show once it bakes and rises a bit.
9 Bake at 350 degrees for 8-10 minutes. They will may look underdone, but they will finish baking on the hot cookie sheet after you take it out of the oven. (Of course, because ovens bake differently use your best judgement to keep them in a minute longer if they look severely under baked. Also note that the size of your cookie cutter will affect baking time.)
10 After removing from oven, allow the cookies to cool on the hot baking sheet for 10 minutes before removing them from cookie sheet. Allow to cool completely before adding chocolate.
11 For chocolate dip, melt chocolate in microwave at 50% power in 30 second increments until melted. Be sure to stir between each increment.
12 Place cooled cookies on parchment.
13 Pour warm (not hot) chocolate into a piping bag to add the whimsical ice cream scoop to the cookie.
14 Top with sprinkles!
15 If needed, pop the cookies in the refrigerator to help harden.