Beat in egg and peanut butter extract. Be sure to scrape down sides of the bowl when needed.
In a bowl, combine flour, cocoa powder, baking soda and salt.
Slowly combine wet and dry ingredients. Dough will be thick.
Using a spoon or spatula, mx in milk.
Fold in peanut butter chips. Set dough aside.
For the Peanut Butter Dough:
Cream butter and sugars using a hand or stand mixer.
Add peanut butter, egg and chocolate extract. Be sure to scrap down the sides of the bowl when needed.
In a bowl combine, flour, baking soda and salt.
Slowly combine wet and dry ingredients.
Fold in chocolate chips. Set dough aside.
CHILL both doughs for 2 HOURS ***This is an important step***
Preheat oven to 350º F. Spray or line cookie sheets with parchment paper or silicone mats.
Remove doughs from fridge.
Take approx. tablespoon of each dough (one at a time) and roll into a ball.
Put the two balls together and make 1 large ball.
Place on prepared cookie sheet, and bake for approx. 15 minutes. Let cool slightly, and transfer to cooling rack***Cookies will look under baked*** They will finish baking and firm up while cooling.
You can keep these in an airtight container for about 10 days....IF they last that long in your house. Freezing them works great too.This recipe was adapted from Sally's Baking Addiction.
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