Note: I like to use natural peanut butter for my peanut butter cookies because it’s not quite as sweet.  If you are using regular peanut butter, you might want to reduce the granulated sugar by a few tablespoons, or keep the recipe as is and the cookies will be just a touch sweeter.

Adapted from Cookies and Cups

Ingredients

Cookies

• 1 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter (1 stick), at room temperature
• 1/2 cup creamy peanut butter
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 egg
• 1 teaspoon pure vanilla extract
• ~1/4 cup granulated sugar for rolling

Filling:

• 1/2 cup butter (1 stick), at room temperature
• 1/2 cup creamy peanut butter, at room temperature
• 2 cups powdered sugar, sifted
• 2 tablespoons whole milk

Recipe

Cookies:

1. In a small bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.
2. In a large mixing bowl, add the butter, peanut butter, and both sugars.  With an electric mixer, beat until light and fluffy, about 3 minutes.  Add the egg and vanilla and continue to mix until combined.  Turn the mixer to low, and slowly add the flour mixture.  Beat until flour is fully incorporated.  Chill the dough for at least an hour.
3. Preheat oven to 350° F.
4. Form the chilled dough into balls, ~1 inch in diameter, and then flatten slightly so that they turn into a log shape – about 1 inch long and 1/2 in wide. Roll each log in granulated sugar and place on cookie sheet, leaving a few inches in between each cookie as they will expand.
5. Using a fork, press down on each cookie, first longwise to flatten it out, and then cross-wise, to create a criss-cross pattern.  Pinch the center of the cookie to create a peanut shape.
6. Bake for 7-9 minutes, until edges are lightly golden brown.  Cook on baking sheet for a few minutes and then transfer to a wire rack to cool completely before icing.

Filling:

1. In a large mixing bowl, beat the butter and peanut butter together until smooth.  Slowly add the powdered sugar and beat on medium speed until icing is light and fluffy.  Add the milk and beat on high speed until your icing is fluffy and creamy
2. Match cookies in pairs so that they are the same size and shape.  Spread filling on one of the cookies, and then top with the matched cookie to create a sandwich.

Cookies will keep for 3 days at room temperature in an airtight container.