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Flourless Peanut Butter and Chocolate Cookie Sandwiches

Ashley Manila
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Servings 12 sandwich cookies; double recipe as needed

Ingredients
 

For the cookies:

  • 1 large egg
  • 1 cup creamy (unsweetened) peanut butter
  • 1 cup brown sugar sugar
  • 1/2 teaspoon salt

For the Chocolate buttercream frosting:

  • 4 ounces semi-sweet chocolate, chopped
  • 1/4 cup unsalted butter
  • 4 tablespoons powdered sugar
  • 1/2 teaspoon coarse kosher salt
  • 6 tablespoons whipping cream

Instructions
 

For the cookies:

  • Preheat the oven to 325 degrees (F). Line a baking sheet with parchment paper; set aside.
  • Beat the egg lightly in a small bowl; set aside.
  • Place the peanut butter in a large bowl and add the beaten egg. Mix with your hands until combined.
  • Add the sugar and salt and mix well.
  • Scoop out the dough with a 1 tablespoon sized scoop and roll it into balls with your hands. Place the balls 2 inches apart on the baking sheet. Press the balls flat with the palm of your hand and use a fork to make crosshatch marks on the top of each cookie.
  • Bake for 11 minutes, or until the center looks as light and baked as the edges. Cool completely before removing from the cookie sheet with a spatula.

For the chocolate buttercream:

  • Place chocolate, butter, powdered sugar, and kosher salt in a medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.
  • Spread about 1 rounded teaspoonful of the chocolate filling on the flat side of 1 cookie. Top with a second cookie, forming a sandwich. Repeat with remaining filling and cookies.
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