Line a large baking sheet with parchment paper and set aside.

In a microwave-safe bowl, microwave the butter until its about 80% melted.

Pour into a large bowl and add the brown sugar and white sugar. Mix with hand mixers or a whisk until JUST combined.

Add the peanut butter, almond extract, and vanilla extract. Mix until combined.

Add in one egg. Mix just until ingredients are incorporated and then add in the last egg. Again mix until the ingredients are just incorporated.

Add the baking soda and salt and mix until just incorporated.

Add the flour and again mix until just incorporated. You do not want to overmix (you'll get denser cookies!)

Cover the dough and chill for at least 30 minutes and preferably one hour.

Preheat the oven to 350 degrees F.

Scoop the cookie dough into large balls. Place on the cookie sheet and lightly flatten each ball.

Bake for 7-8 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven). Be careful to not over-bake!

Remove the cookies and allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack to finish cooling completely.

To dip in chocolate, coarsely chop the chocolate bar into evenly sized pieces and place in a microwave-safe bowl.

Microwave in bursts of 20 seconds, stirring in between each burst for 15 seconds until the chocolate is melted and smooth.

Dip one half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate and transfer to a sheet of parchment paper. Allow the chocolate to set at room temperature.