Peanut Butter Sandwich Cookies

Shells

• 1/2 cup Butter, softened
• 1/2 cup Peanut butter
• 3/4 cup Granulated sugar
• 1/4 cup Brown sugar, packed
• 1 Egg
• 1 tsp Vanilla extract
• 1 3/4 cups All-purpose flour
• 1/2 tsp Baking soda
• 1/2 tsp Salt

Filling

• 3/4 cup Peanut butter
• 1/4 cup Butter, softened
• 1 1/2 cups Icing (powdered) sugar
• 2 tbsp Milk
• 1/4 tsp Salt

Shells

1. Cream the butter, peanut butter, and both sugars until combined, then beat in the egg and vanilla.
2. Mix in the flour, baking soda, and salt just until the dough comes together.
3. Divide in two, flatten into discs, wrap, and chill until firm.
4. Roll each disc to an even 1/8 inch between two sheets of parchment and cut 2-inch rounds. Space on a lined sheet. (Tip: Even thickness is everything for sandwich shells — mismatched pairs won't sit flat and will crack when pressed together.)
5. Bake at 175°C (350°F) until evenly golden and dry right through, then cool completely on a rack.

Filling

1. Beat the filling peanut butter and butter until smooth, then add the icing sugar, milk, and salt and beat until stiff but spreadable. (Tip: Aim for a filling that holds a peak but gives under a knife. Too firm and biting the sandwich will crack the top shell.)

Assemble

1. Match the shells into similar-sized pairs, pipe or spread filling on the flat side of one, and press gently until the filling just reaches the edge.