Gluten-Free, Dairy-Free Chocolate–Peanut Butter Stuffed Cookie Sandwiches
I am a confessed chocoholic. Or, to be more precise, I am a self-proclaimed Reese’s peanut butter cup junkie. I have argued to myself over the years that it could be worse. In my mind, there’s nothing better. Nothing more satisfying. Nothing more soothing. Chocolate and peanut butter, please be mine.
Then, came this recipe. This is my attempt at self control. Yes, it’s still chocolate and peanut butter (and sugar), but it’s homemade, so it’s got to be better for me. At least, that’s what I keep telling myself. This cookie is the ultimate in gooey, chocolatey, melt-in-your-mouth creamy peanut buttery goodness. Just look at the picture. It says everything you need to know.
Let me explain it another way: These cookies have all of the elements of a chocolate macaron (of the best kinds, like the ones you’d get in Parisienne patisserie) and a pint of Häagen-Dazs Deep Chocolate Peanut Butter ice cream. They’re that good.
Sift the confectioners’ sugar to ensure a smooth, fluffy filling.
Don’t over-bake the cookies: They should still be soft.
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Makes: 8 big cookies
Prep: 35 minutes
Bake: 15 minutes
2½ cups (15 ounces) dairy-free semisweet or milk chocolate chips
4 tablespoons unsalted butter, buttery sticks or shortening, at room temperature
¼ cup plus 2 tablespoons Silvana’s Kitchen Gluten-Free All-Purpose Flour
1 teaspoon baking powder
½ teaspoon salt
2 large eggs, at room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
½ cup creamy peanut butter
3 tablespoons confectioners’ sugar, sifted
1. Preheat the oven to 350º. Line 2 baking sheets with parchment paper. In a medium, microwavable bowl, melt together 2 cups chocolate chips and 2 tablespoons butter on medium power until almost melted, about 1½ minutes; stir just until smooth.
2. In a small bowl, whisk together the flour, baking powder and ¼ teaspoon salt. Using an electric mixer, beat together the eggs, granulated sugar and vanilla at high speed until thickened and fluffy, about 5 minutes. Mix in the melted chocolate at medium speed; whisk in the flour mixture. Stir in the remaining ½ cup chocolate chips. Refrigerate the dough until firm enough to scoop, but still soft, 10 to 15 minutes.
3. Onto each prepared pan, drop 12 rounded tablespoons of dough 2 inches apart. Bake, switching and rotating the pans halfway through baking, until the cookies appear bubbly and still soft, about 15 minutes. Let cool completely.
4. In a medium bowl, beat together the remaining 2 tablespoons butter and the peanut butter. Sift in the confectioners sugar and the remaining ¼ teaspoon salt; beat until fluffy. On the flat side of each of 8 cookies, spread about 1½ tablespoons of the peanut butter mixture; sandwich with the remaining cookies.
"We recently converted our family to gluten and dairy free for my son's diet. I love your cookbook. Recipes are great, favorite is your flour blend. Your introduction in the book brought me to tears in a, "She gets it," sort of way. Thank you, and bless you." —Jolene S.