Smoosh Cookies

Note the dough also requires 1-2 hours of inactive refrigeration time.

For the chocolate dough:
In a medium sized mixing bowl, combine flour, cocoa powder, baking soda and salt.

In another large bowl cream the butter and sugars together (use a hand or stand mixer) until light and fluffy. Mix in egg, milk and vanilla. Scrape down your bowl as needed. Mix your dry ingredients into your wet ingredients. Do not over mix your dough. Fold in your chocolate chips.

For the peanut butter dough:
In a medium sized mixing bowl combine flour, baking soda and salt.

In another large bowl cream the butter and sugars together (use a hand or stand mixer) until light and fluffy. Mix in peanut butter, egg and vanilla. Scrape down your bowl as needed. Mix your dry ingredients into your peanut butter mixture. Do not over mix your dough. Fold in chocolate chips.

Wrap your bowls of dough (individually) using plastic wrap. Chill them for about 1-2 hours. I chilled mine for about 2 hours,

Preheat oven to 350 F. Prepare your cookie/baking sheet by lining it with parchment paper.

Measure about 1-2 tablespoons of peanut butter dough and roll it into a ball. Do the same with the chocolate dough and roll it into a ball. Now gently smash the two dough balls together forming one large ball. It will be sticky and messy, that is why chilling the dough is important. Repeat the smashing and the rolling for all the remaining dough and space cookies about 2 inches apart on the prepared tray.

Bake them for 11-12 minutes. Do not over bake. The cookies will seem like they aren’t done at this point but remove them from the oven and leave them on your cookie sheet to continue to “bake” and get firm. Press a few pieces of chocolate chips on top of the cookies while still hot. Let them cool and enjoy.