Ingredients
For the Peanut Butter Cookies
1 cup unsalted butter softened at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs at room temperature
2 teaspoons pure vanilla extract
2 1/2 cups all purpose flour spooned and leveled
1 teaspoon baking soda
1 teaspoon baking powder
For the Peanut Butter Cream Filling
1 cup unsalted butter softened at room temperature
1 cup creamy peanut butter
4 cups powdered sugar sifted
2 to 3 tablespoons milk or heavy cream at room temperature
1 teaspoon pure vanilla extract optional
Instructions
Make and chill the cookie dough
In a large bowl beat the softened butter and peanut butter until smooth Add the granulated sugar and brown sugar and beat until light and fluffy Scrape the bowl Add the eggs one at a time beating well after each addition Mix in the vanilla extract baking soda and baking powder Gradually add the flour on low speed until just combined and a soft dough forms Cover tightly and refrigerate for at least 1 hour
Preheat and prepare
Preheat the oven to 375°F 190°C Line baking sheets with parchment paper
Shape the cookies
Portion about 1 1/2 tablespoons of dough and roll into a smooth ball Shape into a short oval log about 3 to 3.5 inches long Place on the baking sheet and gently flatten to about 1/4 inch thickness Use a fork to press a crosshatch pattern then pinch the center to form a peanut shape Space cookies about 2 inches apart
Bake and cool
Bake for 7 to 9 minutes until the edges are lightly golden and the centers remain soft Let cool on the baking sheet briefly then transfer to a wire rack to cool completely
Prepare the filling
In a clean bowl beat the butter until pale and creamy Add the peanut butter and mix until smooth Gradually add the powdered sugar on low speed Add 2 tablespoons of milk or cream and the vanilla extract if using Beat until light and fluffy Add more liquid a little at a time if needed for spreadable consistency
Assemble the cookies
Turn half of the cookies flat side up Spread or pipe about 1 1/2 tablespoons of filling onto each Top with the remaining cookies flat side down and gently press to form sandwiches.