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1
Make the cookies Sift both flours with the cocoa and salt into a bowl.
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2
In a stand mixer fitted with the paddle, beat the butter with the 1/2 cup of sugar and vanilla seeds at medium speed until smooth but not fluffy, 1 minute.
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3
Beat in the dry ingredients in two additions at low speed.
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4
Scrape the dough onto a work surface and shape it into a disk.
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5
Wrap in plastic and refrigerate until firm, at least 1 hour.
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6
Make the cookies Roll out the dough between 2 large sheets of parchment paper to a 9-by-16-inch rectangle, about 1/4 inch thick.
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7
Slide the dough onto a large baking sheet and refrigerate until firm, about 15 minutes.
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8
Make the cookies Preheat the oven to 350.
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9
Line 2 large baking sheets with parchment paper.
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10
Remove the top sheet of paper from the dough.
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11
Cut the dough into 4-by-1 1/2-inch rectangles.
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12
Sprinkle both sides with sugar and transfer them to the prepared baking sheets.
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13
Bake for 14 minutes, until barely firm.
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14
Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a rack to cool completely.
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15
Make the filling In a bowl, using an electric mixer, beat the peanut butter and confectioners' sugar until smooth.
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16
Beat in the butter, cream, vanilla and salt.
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17
Wrap with plastic; refrigerate until firmed up, 15 minutes.
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18
Make the filling Turn half of the cookies bottom side up and spread each one with 1 tablespoon of the filling.
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19
Top with the remaining cookies and press lightly.
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20
Refrigerate until firm before serving, storing or gifting.
