Preparation

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
• Add in the egg and vanilla extract, and mix until everything is well combined.
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients until you form a dough.
• Roll the dough into small balls (approximately 1 inch in size), shape them into ovals, and press them with a fork to create the classic crosshatch pattern. Sprinkle the tops lightly with granulated sugar.
• Bake the cookies for 8–10 minutes or until they are lightly golden. Once baked, allow them to cool completely on a wire rack.
• For the filling, beat together the peanut butter and butter until smooth. Gradually mix in the powdered sugar and vanilla until creamy. Add milk one tablespoon at a time until you reach the desired texture.
• Once the cookies are cool, spread or pipe the filling onto the flat side of one cookie and top it with another cookie to create a sandwich.