Instructions

1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
2. In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.
3. In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.
4. With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer.
5. Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft.
6. To get the distinct glossy tops, do not let the dough sit! As soon as the dough is mixed, use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, dropped about 2 inches apart. Bake for 10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle. Set aside to cool completely before assembling.
7. While the cookies cool, make the peanut butter icing. In a stand mixer fit with the paddle attachment, combine the peanut butter and room temperature butter. Beat until creamy and completely combined, about 1 minute. Add the powdered sugar, cream, vanilla extract, and salt and beat on low speed until combined.
8. Scrape down the bowl and beat on high speed until light and fluffy, about 2 minutes. Transfer the frosting to a piping bag.
9. Frost the back of one cookie with about 1 Tablespoon of peanut butter frosting, placing the other cookie on top and pressing the cookies together to sandwich. Enjoy!