Heat oven to 350° F. Mix egg, 1 cup peanut butter chocolate spread, sugar, chopped peanuts and almond extract in large bowl with wooden spoon until combined.
Using a heaping tablespoon of dough, form into 24 balls.
Place dough, 2 inches apart, on ungreased baking sheets. Flatten dough with a fork using tines to make a criss-cross pattern.
Bake 9 to 12 minutes or until light-golden brown. Cool on baking sheet.
Remove to cooling rack to cool completely.
Frost cookies with remaining peanut butter chocolate spread.