Peanut Butter & Dark Chocolate Sandwiches
http://bakedchicago.typepad.com

2 1/2 cups crunchy peanut butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 teaspoon baking soda
2 large eggs
2 teaspoons pure vanilla extract
10 ounces dark chocolate, coarsely chopped
4 ounces butter, cut into 4 pieces

Preheat oven to 350F degrees. Line four baking sheets with parchment
paper.

In bowl of stand mixer fitted with paddle attachment, beat peanut
butter, brown sugar and baking soda on medium speed until well blended
(about 1 minute). Add eggs and vanilla, mixing on low speed until
just blended. Shape level tablespoonfuls of the dough into balls
about 1 inch in diameter. Arrange balls 2 inches apart on prepared
baking sheets. Do NOT press down. Bake one sheet at a time unitl
cookies are puffed and crackled, but still moist looking (about 11
minutes). Transfer baking sheet to rack to cool for 10 minutes.
Using spatula, move cookies to rack and let cool completely. Repeat
with remaining cookie dough.

Melt the chocolate and butter in medium heatproof bowl set in skillet
with 1 inch of water barely simmering. Stir with spatula until smooth
and remove from heat. Set aside until cool and slightly thickened,
about 20 minutes.

Turn half the cooled cookies over so they are flat side up. Spoon 2
teaspoons of chocolate filling onto center of each cookie. Top with
remaining cookies, flat side down. Press gently on each cookie to
spread the filling almost to the edge. Set on rack until filling is
firm, about 30 minutes.