Updated: Aug 19
1 1/2 cups of Skippy's all-natural creamy peanut butter
1 cup butter, soften
2 1/2 cups 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
1 (14 oz) can unsweetened condensed milk
1 teaspoon vanilla extract
Heat the oven to 375 F. Line baking sheets with parchment paper.
In a mixing bowl, 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 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 preheated 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.
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. Stir when the chocolate seems to be drying up.
With a spoon, you can either spread some chocolate on half of the cookies, on the flat side and sandwich them with the remaining cookies -OR- Drizzle/swirl the chocolate on top.
Store in airtight containers to keep soft and fresh after the chocolate sets!