2-1/2 c peanut butter
1-1/2 c light brown sugar
1 tsp baking soda
2 tsp vanilla
10 oz bittersweet or semisweet chocolate
1/2 c butter
Cream together peanut butter, brown sugar, and baking soda until well blended. Add eggs and vanilla, and mix just until incorporated. Shape dough into one- inch balls. Place on ungreased cookie sheets 1-1/2 inches apart (do not press down). Bake at 350 for 11 minutes or until cookies are puffed and crackled, but still moist- looking. Let cookies cool on pan for 10 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate with the butter in a glass bowl over simmering water until smooth. Set aside to cool to room temperature. Spread the cooled chocolate over the bottoms of half the cooled peanut butter cookies, and top with the remaining cookies. Filling will firm as the sandwich cookies set. Makes 30 sandwich cookies.
I cut this recipe out of December 2007 issue of Fine Cooking magazine (I love love love that magazine) because I still had a gluten allergy back then. I just found my stack of recipes cut from magazines, and this was among them. Since good gluten- free cookies are so hard to come by (and since my nephew still has to avoid gluten in his diet), I wanted to save this recipe for the family.