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1
Preheat the oven to 350 F.
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2
For the peanut butter dough:
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3
In a large bowl using a mixer, cream the egg, sugar, vanilla, peanut butter and milk until smooth. In a separate bowl, sift together the flour, baking soda and salt and fold it into the peanut butter mixture. Set aside.
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4
For the chocolate dough:
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5
In a large bowl using a mixer, cream the egg, sugars, butter, vanilla and milk. In a separate bowl, sift together the flour, cocoa powder, salt and baking soda. Fold into the butter mixture until well combined.
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6
Using a scoop (1 - 1 1/4 ounce size) grab about a third scoop full of the peanut butter dough and then fill it the rest of the way with chocolate dough. Don't worry if it's not exact. Drop the scoops onto a baking sheet that you've lined with parchment paper and keep them spaced a few inches apart to allow space for them to spread. Sprinkle a touch of sea salt on top of each scoop, if desired.
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7
Bake for 10 minutes then remove them from the oven and allow them to cool before removing them from the baking sheet. I used two baking sheets and alternated them in the oven.
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8
While the cookies are cooling, make the filling by whisking together the confectioners' sugar and milk. Mix in the salt and peanut butter until smooth.
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9
When the cookies have cooled, spread about a heaping teaspoon of filling on the bottom side of half of them and top with the other half of the cookies. This recipe should yield approximately 2 dozen cookies which will make a dozen sandwich cookies.
