Peanut Butter Chocolate Brownie Cookies

Line baking trays with Reynolds Kitchens^® Parchment Paper.

In a medium bowl, combine powdered sugar, peanut butter and 1 teaspoon almond extract; mix well. Roll into 24 1-inch balls and set aside.

In a microwave safe dish, melt 8 oz chopped chocolate for 30 seconds. Stir and return to microwave. Cook in 15 second intervals, stirring well after each, until all chocolate is melted and smooth; set aside.

In a small bowl, combine flour, cocoa powder and baking powder; mix well and set aside.

In the bowl of a stand mixer, beat butter, brown sugar, and granulated sugar on medium-high until light and fluffy. Add eggs and 1 teaspoon almond extract and beat on high for 3 minutes, scraping sides halfway through. Pour in the slightly cooled melted chocolate and beat on medium-high for 2 minutes. Stir in flour mixture just until combined. Chill for 20 minutes.

Meanwhile, preheat your oven to 350F. Use a medium cookie scoop or spoon to portion out and roll chilled dough into 24 balls. Place 3 inches apart on prepared baking sheets. Bake for 12 to 13 minutes until edges are set. Remove baking trays to cooling racks and immediately press one peanut butter ball into the center of each cookie. After 4-6 minutes, transfer cookies to a wire rack and allow to cool fully.

Melt remaining 4 oz chocolate in microwave for 30 seconds and stir. Return to microwave and cook in 15 second intervals, stirring well until almost all pieces have melted. Remove from oven and continue stirring until smooth and lump free. Spoon or drizzle melted chocolate over each cookie and allow to set.