1 cup creamy peanut butter
1/2 cup butter, softened
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Peanut Butter Filling:
1 1/4 cups creamy peanut butter
6 tablespoons unsalted butter, room temperature
1 3/4 cups Powdered sugar
4-6 tablespoons heavy cream
1 1/2 teaspoon vanilla extract
Peanut Butter Cookies: In a stand or electric mixer, cream peanut butter and butter together until very smooth. Add sugars and continue to beat until very creamy. Add in eggs and vanilla and mix until well combined. In a separate bowl, whisk flour, baking powder and baking soda together. Mix dry ingredients into peanut butter mixture just until combined – don’t overmix! Roll dough into 1 tablespoon balls* and place 2-3 inches apart on a baking sheet. Press down with fork to make a criss-cross pattern. Bake cookies at 350 degrees F for 10-12 minutes or just until edges are golden (mine took exactly 11 minutes). Let cool for 5-10 minutes before transferring to cooling rack. If you like crispier cookies, simply bake longer. Peanut Butter Filling: Meanwhile, make the Filling by beating peanut butter and butter together until very creamy. Gradually mix in powdered sugar. Mix until well blended. Add 1/4 cup heavy cream and beat on medium speed for 2-3 more minutes until very smooth and fluffy, drizzling in more heavy cream if needed to reach desired consistency. When cookies have cooled, spoon a heaping tablespoon of Peanut Butter Filling onto the bottom side of half the cookies; top with remaining cookies right side up and push down to spread filling. Store in an airtight container at room temperature for 3 days then refrigerate after that.