Gluten Free SunButter And Brownie Sandwich Cookies

COOKIES
10 ounces bittersweet chocolate chips
3 tablespoons unsalted butter
3 large eggs
3/4 cup sugar
1 teaspoon pure vanilla extract
6 tablespoons good quality gluten free all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher or fine sea salt

FILLING
4 ounces cream cheese, at room temperature
1/4 cup SunButter^® Creamy
1 teaspoon pure vanilla extract
1/2 cup powdered sugar

IMPORTANT: Check to ensure all individual ingredients are produced in a peanut and tree nut free facility.

1. Heat oven to 350°F. Line 2 baking sheets with parchment paper or silicon baking mats; set aside.
2. Combine the chocolate and butter and microwave for 1 to 2 minutes, stirring every 30 seconds, until most of the chocolate chips are melted. Stir until smooth. Let cool slightly.
3. In the bowl of an electric mixer, combine the eggs, sugar, and 1 teaspoon vanilla and beat on high for 5 minutes or until very light and fluffy. Combine the flour with the baking powder and salt and add to the eggs. Beat until combined. Add the melted chocolate and beat until combined. Scrape the sides and bottom of the bowl with a rubber spatula to ensure everything is well mixed.
4. Drop tablespoonfuls of the batter onto the prepared baking sheets (a small ice cream scoop works well for this). Bake for 10 to 12 minutes or until the cookies are set and start to crack. Let cool completely.
5. In a clean mixing bowl with clean beaters, combine all the filling ingredients and beat until smooth.
6. Spread the filling on half of the cookies on the flat side. Top with the remaining cookies.