In a large mixing bowl, use an electric mixer to cream the butter, peanut butter and sugars on medium speed. Add vanilla and mix.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients in the mixing bowl and mix until well combined. Scrape the sides of the bowl as needed.
Use a cookie scoop to shape the dough into 1 inch balls and place on an ungreased baking sheet. Flatten each dough ball in a criss-cross pattern with the tines of a fork.
Bake the cookies for 5-6 minutes. Do not overbake! Remove the pan from the oven and leave the cookies on the cookie sheet for 2-3 minutes. The cookies will continue to absorb heat from the cookie sheet. After this, move the cookies to a wire rack to cool.
Make the filling.
In a medium bowl, use the hand mixer to cream the ingredients for the filling together until well combined. If the frosting is too stiff, add enough milk to make it a light and spreadable creamy frosting.
Spread the filling on half of the cookies and top each one with a second cookie.
Notes
Store in an airtight container.
Jif, Skippy Aldi or Meijer brand is the kind of peanut butter I typically buy. Whichever is on sale!
You can also use a piping bag to pipe the frosting onto the cookies. This may keep the cookies looking "cleaner".
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 60 bite-size cookie sandwiches, with 1 serving being 1 cookie sandwich. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**