Ingredients (Yields 1 Dozen Sandwich Cookies)
Crunchy Peanut Butter Cookies:
1/2 Cup white sugar
1/2 Cup brown sugar
1 Stick unsalted butter, at room temperature
1/2 Cup crunchy peanut butter
1 Teaspoon vanilla
1 1/4 Cups all purpose flour
1 Teaspoon baking soda
1/2 Teaspoon salt
Dark Chocolate Peanut Butter Filling:
2 Tablespoons powdered sugar
2 Tablespoons milk
1/2 Cup chocolate peanut butter
Pinch of salt
1/4 Cup chopped roasted peanuts for coating (optional)
To make the cookies, cream the egg, white sugar, brown sugar, butter, peanut butter and vanilla until smooth. In a separate bowl, sift together the flour, baking soda and salt and fold into the wet batter.
Use a 1 oz. scoop to drop cookies onto a baking sheet lined with parchment paper and keep them spaced a couple of inches apart to allow for spread. Bake in a pre-heated 350 degree oven for 15 minutes and allow to cool before removing them from the baking sheet. I used two baking sheets and alternated them in the oven.
While the cookies are cooling, make the filling by whisking together the confectioner's sugar and milk. Mix in the peanut butter and salt until smooth. When the cookies have cooled, spread a couple of teaspoons of the filling on half of them and top with the other half. This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.
If you like, drizzle a bit of the filling on a third of of each cookie sandwich and roll in the chopped peanuts.