• Using hand mixer, cream together the sugars, vanilla extract, almond milk and peanut butter* until well combined - about 2-3 minutes
• In a separate bowl, mix the flour, baking soda, and salt. Little by little, add this dry mixture, to the wet mixture of peanut butter and other ingredients, mixing with the hand mixer. Scrape the sides of the bowl as you go with a baking spatula to get all ingredients well combined.
• When the dough is well combined, shape it into a ball and cover tightly with plastic wrap. Refrigerate for 24hrs.

Next Day

• Preheat oven to 350° F
• Remove from fridge and let dough sit at room temperature for 30 minutes to 1 hr.
• Using a tablespoon cookie scooper, scoop dough onto a baking sheet.
• Bake cookies for 12 minutes. Let cookies cool for at-least an hour. While they're cooling, set up your double boiler (refer to video) and scoop about a half cup of your hazelnut spread into the top portion of the boiler. When the cookies are cooled and the hazelnut spread is completely melted, begin dipping your cookies one by one, halfway into the hazelnut spread. Place dipped cookies onto parchment paper. The hazelnut spread should harden in about 30 minutes at room temperature. Optional to add crushed peanuts atop the dipped cookies.
• Store in tupperware or glass jar in a cool area.