Place cookies on work surface and separate each cookie in half.
Spoon about 1 1/2 tablespoons of ice cream onto half of the cookie halves. Top with other half of cookie and press gently to spread the ice cream to edges.
Place a stick in the ice cream of each cookie. Make sure the stick is at least halfway up the cookie so that it's stable. Quickly place the pops on a wax paper lined baking sheet or dish and freeze for about an hour or until ice cream is hard.
Keep pops in freezer while preparing the dip. Place chocolate chips, peanut butter, and 3 tablespoons milk in a microwave safe bowl or container. A taller narrow container works best for dipping. Microwave on high for 30 second intervals, stirring after each interval, until smooth; about 2 minutes. Add more milk as needed until dip is thin enough to coat the pops. Cool slightly.
Line another baking dish or plate with wax paper. Remove several pops, dip in chocolate, then place on baking dish or plate. Sprinkle peanuts on top then place in freezer and repeat until all pops are done. Freeze for about an hour or until chocolate is set.
If some of your edges aren't neat, use a sharp knife to smooth edges.
SNAPPY TIPS: Keep the ice cream and pops in the freezer as much as possible while preparing to keep them cold and easier to manage. You may have some chocolate dip left. Store in the fridge and reheat to serve over ice cream or use as a dip for fruit. You could also make additional pops if desired.SNAPPY SUBSTITUTIONS: You can substitute different flavors of Oreos or ice cream. You could also use semi-sweet or bittersweet chocolate chips.