When it comes to "crunchy" I'm so all over it. When it comes to peanut butter cookies, crunchy is a good thing, but if chewy is what your looking for, than these cookies will also please. By baking a little more or less, it's up to your taste. These flourless peanut butter sandwich cookies are filled with a bittersweet chocolate filling. Gluten free decadence!
For the peanut butter cookies...
2 1/2 cups peanut butter, I like chunky but smooth will word as well
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
2 large eggs
2 teaspoons pure vanilla extract
For the chocolate filling...
10 oz. bittersweet chocolate
4 oz. (1/2 cup) butter, cut into 4 pieces
Preheat oven to 350° Line 2 cookie sheets with parchment paper
Makes 2 dozen sandwich cookies or 48 single cookies
1. Using a mixer, beat the peanut butter, brown sugar and baking soda on medium speed, until blended. Scrape the bowl and beat until well incorporated, about 1 minute. Add the eggs and vanilla and mix on low speed until just blended, about 1/2 a minute.
2. Shape the dough by level tablespoons into 1inch balls. Place the dough balls on the parchment lined pans about 1 1/2 inches apart. Press down lightly on the balls with your hands or the bottom of a glass.
Bake one sheet at a time until the cookies are puffed and cracked but still moist, about 11-12 minutes. If a crispy cookie is desired, bake until lightly golden about 15 minutes. You can reuse the parchment paper, just reload your trays when cooled as needed between baking.
3. To make the chocolate filling, combine the chocolate and the butter pieces in a microwave proof bowl. Microwave on high for 1 minute or until butter has melted and most of the chocolate has melted.
Stir to combine. As you stir, the unmelted chocolate will melt into the mixture. When completely combined, set aside to cool, stirring occasionally until slightly thickened, about 30 minutes.