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1
Line two baking sheets with parchment paper; set to the side. Preheat your oven to 350u00b0F.
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2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut butter, mixing until creamy and smooth.
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3
Add the sugars, and mix until incorporated and smooth. Add the eggs, one at a time, pausing to beat down the sides of the bowl after each addition. Stir in the vanilla; mix until incorporated.
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4
In a separate bowl, whisk together the the dry ingredients. Add the dry ingredients to the wet mixture, bit by bit, pausing occasionally to scrape down the sides of the bowl. The dough will be fairly thick and stiff.
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5
Drop the dough in rounded teaspoonfuls on the prepared baking sheets, leaving about an inch and a half between rounds (to allow for spreading).
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6
Bake for 10-12 minutes, or until lightly golden. Let cool on the sheets until solid enough to transfer using a metal spatula. Transfer to a wire rack and let cool completely.
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7
While the cookies cool, prepare the filling. Cream together the butter and peanut butter until smooth and creamy; add the confectioners' sugar and mix until fully combined. The consistency should be fairly thick, but easily spreadable. If it is too thin for your liking, add more confectioners' sugar.
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8
Spread a healthy dollop (1 heaping teaspoon) on top of the flat bottom of one of the cookies; place a similarly-sized cookie on top, flat side down, to form a sandwich. Repeat with the remaining cookies.
