Chocolate-Peanut Butter Cookies

This recipe is originally from Sally's Baking Addiction, her blog is awesome and has some great recipes, so please take the time to check it out! Also, give her ALLLLLL of the credit for creating the recipe for these delicious cookies.
These were one of the first things I've baked up here in the mountains, and they were a total success! II baked them for my culinary class since we have our first test tomorrow. I will keep you all posted and let you know how they liked them. (fingers crossed!!!)

I adjusted her recipe slightly, by adding chocolate soy milk, instead of regular milk for the chocolate cookies. Honestly, use whatever milk you would like! I just had chocolate soy in the fridge and I figured that it would be a nice addition. Whether you can actually taste more chocolate because of that, shall remain a mystery. Okay, well here is the recipe! As always, bake some cookies and come back to let me know how they turned out!!!!

Ingredients:
Chocolate cookie dough:
1 stick of unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp pure vanilla extract
1 cup all purpose flour
1/2 cup plus 2 T cocoa powder
1 tsp baking soda
1/2 tsp salt
2 T milk (as I mentioned earlier, I used chocolate soy)
1 cup chocolate chips (I used semi-sweet, you can use milk, dark, or cocoa nibs as well)

Peanut butter cookies:
1 stick of butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp pure vanilla extract
3/4 cup creamy peanut butter (natural, if you have it on hand)
1/2 tsp baking soda
1 1/4 cup all purpose flour
1/4 tsp salt
1 cup chocolate chips

Directions:
For each set of doughs, prepare like any other cookie dough batter.
For the chocolate cookies, cream together softened butter and sugars, then add the egg, mix well, then add vanilla. In a small bowl, combine flour, baking soda, and salt. Add half of the flour mixture to the butter, sugar, and egg mixture. Beat until combined. Add the 2 T of milk, beat well. Then, add the remaining flour mixture. Carefully, stir in the chocolate chips, then wrap in plastic wrap and place in the fridge.
*****chill for 1 to 2 hours. (two hours is preferred.) This step is 100% necessary, do not skip!**

For the peanut butter cookie dough, cream together softened butter and sugars, then add the egg, mix well, then add vanilla. Once those are combined well, add the peanut butter, and beat. In a small bowl (can be same bowl as you used before,) combine flour, baking soda, and salt. Slowly beat in this batter, about 1/3 to 1/2 at a time. Once that is combined, carefully fold in the chocolate chips, wrap in plastic wrap and place in the fridge. This dough only needs to chill for about 30 minutes or so, but it will not hurt to chill as long as the chocolate dough.

Once the doughs have been chilled, remove from the fridge and preheat the oven to 350 degrees F. Cover a cookie sheet in parchment paper or a rubber Silpat. Using a small cookie scoop, form a ball of the peanut butter dough, then another ball with the chocolate dough. Smush.....smoosh??? (I'm not sure on the spelling there,) but put the too balls together until they kind of swirl, then flatten them out on the cookie sheet. The cookies should still be about 1/4 inch thick and still in a circular shape. Bake for 11-13 minutes. When you pull the cookies out they will probably look like they are not done, but take my advice, they ARE done. Do not over bake, it will cause dry, hard cookies. Cookies can stay fresh for up to 10 days, if they are stored in a proper air tight container.

I hope you enjoy, once again this recipe is from Sally's Baking Addiction, so give her all of the credit. Not to mention, her cookies turned out so much prettier than mine!