Mix together all of the cookie base ingredients. Drop by spoonful onto a lined baking sheet & press down slightly with the palm of your hand.
Bake for 10-12 minutes until golden. Let cool (or place in the freezer for 3 minutes to speed up the process).
Add the Keto Pint Peanut Butter Cup Ice Cream and the peanut butter to a blender, blending until smooth. Add a little to the top of the cookies & sprinkle over some of the chopped peanuts. Place back in the freezer for 5 minutes or until hardened.