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Line a baking sheet with parchment paper. Pour peanut butter on in
a thin layer. Transfer to the freezer to chill for 1 hour.
In a medium bowl, whisk together flour, cocoa powder, baking
powder, corn starch and salt. Set aside.
In a large bowl, beat together chocolate, vanilla, apple butter, and
sugars until well combined,Add almond milk, then slowly beat in
dry ingredients until just combined.
Remove chilled peanut butter from parchment paper (it should be
solid, but bendable. Gently, fold peanut butter and chocolate chips
into batter. Cover and chill for 30 minutes.
Preheat oven to 350. Line 2 baking sheets with parchment paper or
silpat. Use a small cookie scoop to transfer dough to prepared
cookie sheets. Add a small pinch of sea salt to each cookie. Press
down dough balls to flatten slightly (they don’t spread when they
bake, so if you don’t flatten them, you will end up with round
cookies).
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