In a mixing bowl, use a hand mixer to cream the butter, peanut butter and sugars.
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 to the egg mixture in the mixing bowl and mix until well combined. Scrape the sides of the bowl as needed.
Shape the dough into 1 inch balls and place on an ungreased cookie sheet. Flatten the balls in a criss-cross pattern with 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 wire racks to cool.
Make the filling:
In a mixing bowl, use the hand mixer to cream the ingredients for the filling together until well combined.
Spread the filling on half of the cookies and top each one with another cookie.
Store in an airtight container.
The calories shown are based on the recipe making 60 cookies, with 1 serving being 1 cookie. 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.**Originally published November 12, 2016.