chocolate peanut-butter cookies

the goods:

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
2 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup creamy peanut butter
1/3 cup packed brown sugar

Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, and salt; set aside.



Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until melted. Remove from heat. Stir in cream; set aside to cool and thicken, about 30 minutes.



Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy.



Reduce speed to low; add flour to mixture, and mix just until blended (do not overmix).



Roll dough into 1 heaping teaspoon size balls and place on a baking sheet, about 1 and 1/2 inches apart.



Using the bottom of a damp glass, lightly flatten each ball of dough into a disk.



Bake until golden around edges, 12 to 13 minutes. Transfer cookies immediately to a wire rack to cool completely.



With a butter knife, spread bottom of half the cookies with chocolate filling; sandwich with remaining cookies, pressing gently to spread filling to the edges. Let set for 15 minutes before serving. (Refrigerate to store overnight.)