Flourless Peanut Butter And Chocolate Cookie Sandwiches

Directions

For the cookies:

Preheat the oven to 325 degrees (F). Line a baking sheet with parchment paper; set aside.

Beat the egg lightly in a small bowl; set aside.

Place the peanut butter in a large bowl and add the beaten egg. Mix with your hands until combined.

Add the sugar and salt and mix well.

Scoop out the dough with a 1 tablespoon sized scoop and roll it into balls with your hands. Place the balls 2 inches apart on the baking sheet.

Press the balls flat with the palm of your hand and use a fork to make crosshatch marks on the top of each cookie.

Bake for 11 minutes, or until the center looks as light and baked as the edges. Cool completely before removing from the cookie sheet with a spatula.

For the chocolate buttercream:

Place chocolate, butter, powdered sugar, and kosher salt in a medium bowl.

Bring whipping cream to boil in heavy small saucepan.

Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. Chill until filling is thick and spreadable, about 1 hour.

Spread about 1 rounded teaspoonful of the chocolate filling on the flat side of 1 cookie. Top with a second cookie, forming a sandwich. Repeat with remaining filling and cookies.