Makes about 30 sandwich cookies
TIP: Lining the baking sheet with parchment makes for even browning and guards against burning.

INGREDIENTS

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups creamy peanut butter
1 cup brown sugar
1 cup granulated sugar, plus extra for topping
2 large eggs
2 teaspoons vanilla extract

Filling
6 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup confectioners’ sugar

DIRECTIONS

1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. In a medium bowl, combine flour, baking soda and salt. In large bowl with electric mixer at high speed, beat butter, peanut butter and both sugars until light and fluffy. Beat in eggs and vanilla. Gently fold in flour mixture until just incorporated.
3. Roll a rounded tablespoon of dough between your hands to make a ball. Place balls onto prepared sheets. Dip a fork in additional granulated sugar; press each dough ball to make crisscross pattern. Bake 14 minutes, until lightly brown around the edges. Cool on baking sheet 5 minutes. Transfer to wire rack to cool.
4. For filling: Beat all ingredients together until creamy. Spread about 1 tablespoon filling between 2 cooled cookies.