Ingredients
Cookies
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut Butter Filling
1/2 cup creamy peanut butter
1/2 cup powdered sugar
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and mix until a soft dough forms.
Roll the dough into small balls and place them on the prepared baking sheet.
Flatten each ball gently with a fork, creating a crisscross pattern.
Bake for 10–12 minutes, or until lightly golden around the edges.
Remove from the oven and let the cookies cool completely.
Filling & Assembly
In a bowl, mix peanut butter, powdered sugar, butter, and vanilla extract until smooth and creamy.
Spread or pipe the filling onto the flat side of one cookie.
Top with another cookie to form a sandwich.
Repeat with the remaining cookies.
Notes
Store in an airtight container at room temperature for up to 3 days.
These cookies can also be refrigerated for a firmer filling.