YIELD: 24 cookies
Cream together butter, peanut butter and brown sugar until light and fluffy, about 5 minutes. Add eggs one at a time until combined.⠀ Sift together gluten-free flour, baking soda and salt. Slowly add to the butter mixture. ⠀ Cover dough with plastic wrap or place in a ziplock bag and refrigerate for one hour or up to 48 hours.
Pre-heat oven to 350°F and line a baking sheet with parchment paper. Scoop balls of dough, roll round and then roll in granulated sugar.⠀ Bake for 8-10 minutes, until golden and starts to crack just a bit.⠀ Place a chocolate on each cookie immediately after removing from the oven. Return to the oven for 30 seconds just to slightly melt the chocolate.⠀ Cool 5 minutes on the baking sheet until moving to a cooling rack.⠀
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