4 - 6tablespoonsof heavy creammilk can be substituted
*Gluten-Free Alternative
¼cupbrown rice flour
¼cuptapioca starch
2tablespoonspotato starch
Instructions
Whisk the flours, cocoa, salt, and baking soda together and set aside. In a mixing bowl, beat the butter and sugars together until smooth, about 2-3 minutes.
Add the egg and vanilla and beat again. Add the dry ingredients and beat again just until combined. Stir in the chocolate chips. Chill the dough 1 hour. (or skip this step, like I forgot to do and it will result in much thinner cookies)
Preheat the oven to 375°F degrees. Line a baking sheet with parchment paper or a silpat mat. Scoop the dough by ½ tablespoons onto the baking sheet, leaving at least 2" in between the cookies. Return the remaining dough to the refrigerator in between batches.
Bake the cookies for 8 minutes, only until they begin to crisp on the edges and they look just a tiny bit gooey still in the center. Allow the cookies to cool on the baking sheet for at least 2-3 minutes before transferring to a wire rack to cool completely.
To Make The Filling
While the cookies are cooling, combine the peanut butter and ¾ cup of powdered sugar in a mixing bowl. Beat until well combined. Add ¼ cup of cream and beat until smooth. Taste and adjust the sweetness as desired. Add the last 2 tablespoons of cream only if needed to achieve the desired consistency.
When the cookies have cooled, turn over half the cookies and place about 1 tablespoon of the filling on top of them. Place another cookie on top of the filling and squeeze gently to spread the filling between them.
Let the cookies rest for at least half an hour before serving, to soften the cookies and allow them to absorb more peanut butter flavor. Store in an airtight container in the refrigerator. Enjoy!