Recipe

Directions

In a large bowl, cream the butter and sugar with an electric mixer on medium speed until smooth. Add the cocoa, flour, and salt. Mix on medium-low speed just until the dough comes together, about 1 minute. Refrigerate the dough for 30 minutes. Line two cookie sheets with parchment paper. On a lightly floured board, roll out the dough to a thickness of 1/4". Cut into 2" rounds. (Scraps can be rerolled.) Place the cookies on the prepared cookie sheets at least 1/2" apart. If the dough is very soft, refrigerate again for at least 30 minutes.

Preheat the oven to 325°F. Bake for 15 minutes. Let cool on the cookie sheets, then remove with a metal spatula. When cool, chop 4 ounces of the chocolate and melt in a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Dip the tops of half of the cookies in the chocolate. (If the chocolate gets too thick and the cookies are too heavily coated, rewarm the chocolate slightly.) Set, chocolate-side up, on a parchment paper-lined baking sheet and leave until set, about 30 minutes.

Chop the remaining chocolate and melt in the top of a double boiler or in a heatproof bowl over barely simmering water. Remove from the heat and stir in the peanut butter until smooth. Let set until it has a spreading consistency, about 30 minutes. Spread about 2 teaspoons of the filling on the bottom of the undipped cookies. Place a dipped cookie, chocolate-sides up, on top.