Preheat oven to 350 degrees.

Combine cookie ingredients in large bowl and mix until completely incorporated.  I like to use a hand held mixer but stirring the ingredients by hand works too. NOTE:  Dough will be thick.

Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.

Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for at least 5 minutes before moving them to a cooling rack.  Repeat until all of the dough is baked.

Combine the butter, peanut butter and milk in a small saucepan over medium heat until everything is melted and smooth.  Remove from heat, add powdered sugar and whisk until smooth.

Pour {or spoon} frosting over cookies.  Use a knife or spoon to move excess frosting and be sure that the top of each cookie is completely covered.

Place chocolate melts into a microwaveable bowl. Microwave for 30 seconds and stir. Continue in 15 second intervals until melted and smooth. Place the melted chocolate into a piping {or zipper} bag. Cut a small triangle from the bottom {or corner} and drizzle over the top of each cookie.

Let frosting set for about an hour and serve.  Keep in an air tight container at room temperature for up to 3 days.