These are so rich that making them full size is a waste. Tiny sandwich cookies rock!
- 1 cup natural peanut butter
- 1 egg
- 1 cup Splenda (or sugar)
- Small amount of Splenda or sugar to create ridges on cookies
- Dark Chocolate candy (I used sugar-free)
Preheat oven to 350 degrees. Cream together sweetener and egg. Blend in the peanut butter.
Roll into small balls and place on a cookie sheet either on parchment paper or a silicone baking mat. (Actually, that’s optional, but if you want to avoid messy cleanup, using one or the other is a really good idea.) Take a wet fork and press it into a little Splenda or sugar that you have placed in a shallow dish. Mash the raw peanut butter balls with the fork. You may mash them one direction or two. Your choice. Pop into the oven.
While the cookies are baking, unwrap your chocolate and give it a rough chop. Your goal is to enable it to sit on your cookies easily without rolling off. Bake the cookies about 7-8 minutes. Allow them to cool just a tad, then turn them upside down. Place bits of chocolate on half the cookies on an inside side, if you know what I mean. Put the other half of the cookies on top the first ones. Place in the oven for 1 to 2 minutes, until the chocolate is melted.
As an alternative, melt the chocolate over low heat in a sauce pan, then pour it into a silicon mini muffin pan, swirling around the hot chocolate to coat the sides and bottom. Take your mini cookie that has cooked about 7 minutes, roll it into a ball, and gently press it into the chocolate “crust.” Bake for another minute, if necessary.