This dark chocolate sandwich cookie contains three types of chocolate and the filing is a simple natural peanut butter. When preparing the cookies, try to keep the portion of dough to just about a teaspoon so the cookies are not too large. Since you will be stacking two of the cookies together, you don't want the cookies to be too overwhelming. Although in this case that could be a good thing..lol.
1 cup Flour
1/2 cup Unsweetened Cocoa Powder (Dutch-process if available)
1/2 tsp Baking Soda
1/4 tsp Salt
4 oz Unsweetened Chocolate, chopped
1 stick (4 oz) Unsalted Butter
1-1/2 cups Sugar
1 tsp Vanilla Extract
2 Large Eggs, beaten
4 oz Milk Chocolate Chips
1/2 cup Smart Balance Rich Roast Peanut Butter
Preheat oven to 325. Line 3 baking sheets with parchment paper and set aside.
In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside.
In a medium saucepan, melt the unsweetened chocolate and the butter over low heat, stirring frequently. Scrape the melted chocolate into a bowl to cool. Stir in the sugar and vanilla and blend. Stir in the eggs, followed by the flour mixture and blend until you have a smooth dough, then fold in the milk chocolate chips.
Drop the dough by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets. Flatten the cookies slightly and bake for 13-14 minutes or until he cookies are firm outside but still soft in the center. Slide the parchment paper with the cookies onto a wire rack to cool.
When the cookies have cooled, spread the flat side of half of the cookies with about 3/4 teaspoon of peanut butter, then top with the remaining cookies