For the Peanut Butter Dough: - In a mixing bowl, combine the warmed creamy peanut butter, softened peanut butter, and brown sugar. Mix until smooth. - Add the egg and vanilla extract, stirring until well incorporated. - Gradually add the rice flour, baking soda, and salt to the mixture. Stir until the dough comes together. - Cover the dough and refrigerate for at least 30 minutes to firm up.
For the Brownie Dough: - In another bowl, whisk together the melted butter, granulated sugar, and cocoa powder until smooth. - Add the egg and vanilla extract and stir until well mixed. - Slowly add the flour, baking powder, and salt to the mixture. Stir until a thick dough forms. - Fold in the chocolate chips. - Cover the brownie dough and refrigerate for at least 30 minutes.
Assembling the Cookies: - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. - Take about 1 tablespoon of peanut butter dough and 1 tablespoon of brownie dough. Gently press the two doughs together and roll into a ball - Place the dough balls on the prepared baking sheet, leaving some space between each cookie as they will spread. - Bake for 10-12 minutes, or until the edges are set but the center is still slightly soft. - Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.