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To prepare cookies:
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Preheat oven to 375u00b0F. Line 2 large baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
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In the bowl of a stand mixer, beat together shortening and peanut butter. Add granulated sugar and brown sugar, cream together until light and fluffy about 2 minutes.
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Add eggs and vanilla extract, beating till combined. Add flour mixture to stand mixer and stir until combined, scraping down the bowl as needed. The dough will be very soft.
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Place a few heaping tablespoons of granulated sugar in a shallow bowl. Roll 1 tablespoon of dough into balls, coat in sugar, and place on prepared baking sheet.
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Using the bottom of a flat glass, press evenly on the dough balls to flatten. Leave about 1 inch between each cookie on baking sheet for spreading.
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Bake for 8 minutes, or until the cookies have slightly spread and risen slightly. They will not brown or change much color because of the peanut butter. Let cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely before filling.
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For the peanut butter filling:
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Place all the ingredients in stand mixer. Beat to combine, about 2 minutes.
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Scrape filling into a piping bag with a plain circle tip, or in a plastic baggie with the top cut off. Pipe filling into the center of every other cookie, and then sandwich together.
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Store in an airtight container for up to 5-6 days.
