Updated: Dec 18, 2020
1 1/2 cups of Skippy's all-natural creamy peanut butter
1 cup (2 sticks) butter, softened
2 1/2 cups light brown sugar
1/3 cup milk
2 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon sea salt
1 teaspoon cinnamon or vanilla extract
1 (14 oz) can unsweetened condensed milk
1 teaspoon vanilla extract
Heat the oven to 375 F. Line baking sheets with parchment paper and set aside.
In a mixing bowl with an electric mixer or stand mixer, add peanut butter, butter, brown sugar, milk, and vanilla. With the paddle attachment on, stir on low to medium speed until light and fluffy.
Add in the eggs, one at a time, and beat until blended.
Add the flour, baking soda, and salt. Stir on low speed until incorporated.
Using a medium-size ice-cream scoop, cookie scoop, or large spoon, drop cookie dough on the prepared sheets.
Bake in the oven for just about 7 minutes or until the edges are beginning to brown.
Cool for few minutes on the baking sheets before transferring to a wire rack to cool completely.
Repeat steps 5 to 7 until you are out of dough!
While the cookies are cooling, make the fudge filling; In a small saucepan, add the condensed milk and chocolate chips. Heat over low heat until the chocolate is melted and the mixture is smooth. I recommend constantly stirring to prevent lumps and burning.
Stir in the vanilla and let the fudge sit over an extremely low flame as you work with it. Stir when the chocolate seems to be drying up.
With a spoon, drizzle/swirl the chocolate on top. Let the chocolate fully set onto the cookie.
Store in airtight containers to keep soft and fresh after the chocolate sets!