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Melt the toppings
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Melt the chocolate chips and 1 tsp of vegetable shortening in a microwave-safe bowl until smooth.
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Melt the peanut butter chips and 1 tsp vegetable shortening n a microwave-safe bowl until smooth.
Assembly
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Spread a 1-2 tablespoons of the melted chocolate overtop of each cookie. Then spread 1-2 tablespoons of the melted peanut butter chips over the chocolate. Use a toothpick to mix the two together.
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Enjoy warm or store in an airtight container for 3 days.
NOTES
There will be some leftover peanut butter dough. You can bake them as regular peanut butter cookies if you wish!
Store in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days.
To freeze, flash freeze on a baking sheet until the toppings are firm. Wrap each cookie in plastic wrap then store in an airtight container or Ziplock bag. Store in the freezer for 1-2 months.
Flash freeze the dough balls until firm, then store in airtight containers or Ziplock bags in the freezer for 1-2 months. Remove and let the chocolate brownie cookies thaw in the fridge overnight. Remove the PB cookie dough about 10-15 minutes minutes prior to baking.
