i'll give you the recipes i used (found in the archives), but basically all you need is your favorite peanut butter cookie recipe, and a favorite fudge recipe.
2 cups flour
1/2 cup sugar
1/4 cup brown sugar
1/2 cup peanut butter (i used half soy peanut butter, half creamy reduced fat)
1 cup margarine
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
*2 tsp cornstarch
*1/4 cup water
* you can use egg replacer, if preferred
mix all ingredients in a large bowl, preheat oven to 350 degrees. grease a muffin pan and break off balls of dough, drop them in the seperate muffin spots. be sure to have a sizable ball, not too small or it won't work so well. bake 15 to 20 minutes or until done.
IMMEDIATELY AFTER YOU REMOVE FROM OVEN- make wells in the middle of the dough. the original recipe said to use a melon baller, but i don't have one so i used a gravy spoon. allow to cool in pan 10-15 minutes before removing to put on wire rack. BE EXTREMELY CAREFUL WHEN REMOVING- i use a knife to go around the edges and then gently pop out. the first batch i made weren't all the way done, i think, so the dough was crumbling very easily (which you don't want)
melt one cup of peanut butter and one cup of maple syrup in a double boiler or sauce pan (i used a double boiler), and stir until well combined. remove from heat, add 1/3 cup cocoa powder, 3 tbsp tapioca flour (i used cake flour because of a lack of tapioca flour), a dash of salt, and a tsp of vanilla, mix well.
like the directions state, as soon as the peanut butter cookies are out of the oven, make wells in them with a spoon. make the fudge, and while it's still warm enough to cleanly scoop, spoon fudge into the wells of the cookies. let cool.
the fudge recipe i used was a bit too runny, so i put the cookies in the fridge and it worked fine.
hope you enjoy!