u003cstrongu003e1. Can I make these cookies gluten-free?u003c/strongu003e

Yes, simply use gluten-free flour in place of regular flour.

u003cstrongu003e2. How do I store leftover cookies?u003c/strongu003e

Store them in an airtight container at room temperature for up to a week.

Yes, you can freeze the cookies or the cookie dough for later use.

They pair well with milk, coffee, or even a scoop of ice cream.

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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, light brown sugar, and granulated sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cake flour, cocoa powder, baking powder, cornstarch, and salt.
Gradually fold the dry ingredients into the wet mixture until fully combined. Fold in semisweet chocolate chips.
Form the dough into balls and place them on the prepared baking sheets, ensuring there’s enough space for spreading. Bake for 10-12 minutes.
Cool the cookies completely on wire racks.
Meanwhile, prepare the peanut butter filling: Beat together the softened butter, peanut butter, milk, and vanilla extract until creamy. Gradually add in the powdered sugar until smooth.
Once the cookies are cool, sandwich two cookies with peanut butter filling or create a small dollop in the center of each cookie.
Melt the milk chocolate chips and drizzle or dip the tops of the cookies to achieve that classic Buckeye appearance.
Allow the chocolate to set before serving.

For a healthier option, use natural peanut butter and reduce sugar. Can substitute regular flour with gluten-free flour.