This recipe was developed by my friend and former Every Day with Rachael Ray magazine colleague, Amy Howard Williams, who now blogs at Cupcakes and Cappuccino.
½ cup plus 3 tablespoons non-hydrogenated shortening unsalted butter, at room temperature
½ cup sugar
1 tablespoon plus ¼ teaspoon pure vanilla extract
2½ cups blanched almond flour
¼ cup cornstarch
1 teaspoon salt
1 cup creamy peanut butter
1 cup confectioners’ sugar
3 cups semisweet chocolate chips
In a large bowl, beat together the ½ cup butter and sugar until light and fluffy, then add in the vanilla. In a separate bowl, whisk together the flour, cornstarch and salt. Add to the butter mixture; mix until combined. Form the dough into a ball; divide into 2 disks. Wrap each in plastic wrap; refrigerate for 45 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a 1-inch cookie scoop, drop each cookie about 1 inch apart on the prepared baking sheet; bake until golden around the edges, 10 to 12 minutes. Let cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
In a medium bowl and using an electric mixer, beat together the peanut butter, confectioners’ sugar and the remaining ¼ teaspoon salt and ¼ teaspoon vanilla until fluffy. Top each cooled cookie with 1 teaspoon of the peanut butter filling; refrigerate for 10 minutes.
Using a double boiler or a metal bowl set over a pot of simmering water, melt together the chocolate chips and 3 tablespoons butter until smooth. Remove from the heat.
Line a baking sheet with parchment paper. Using two forks, dip each cookie in the chocolate coating to cover completely. Tap the fork gently on the rim of the pan to remove any excess chocolate. Place the cookies on the prepared baking sheet; refrigerate until set, 1 to 2 hours.