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• 1 cup [2 cubes] butter, softened
• 1 cup sugar
• 1 cup brown sugar – firmly packed
• 2 eggs
• 1 cup Skippy Super Chuck peanut butter
• 1 teaspoon vanilla
• 3 cups sifted flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt

Pan: parchment covered cookie sheet
Time: 8 minutes

1. Cream butter, sugar and brown sugar.
2. Add eggs, one at a time, beating well.
3. Blend in peanut butter and vanilla.
4. Sift flour, baking soda and salt in.
5. Mix well.
6. Cover and refrigerate at least 15 minutes
7. Preheat oven to 375′
8. Using 1 1/2 inch scoop (40 mm) scoop and drop dough onto parchment covered baking sheet about 1 1/2 inches apart
9. Flatten with floured fork, making crisscross pattern on top or designer tool.
10. Bake 8 minutes.
11. Slip cookies on parchment from baking sheets onto table to cool.
12. Cool completely.
13. Mix peanut butter filling
14. Spread one cookie with filling.
15. Place another cookie on top.

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Peanut Butter Filling

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1/2 cup Skippy Super Chuck peanut butter

1 teaspoon vanilla

5-6 or more Tablespoons milk (should be thick but spreadable)

3 cups powdered sugar

1. Combine peanut butter, vanilla, and milk in bowl.
2. Beat with electric mixer until smooth and creamy.
3. Gradually beat in powdered sugar, beating until creamy.

Makes about 1 1/2 cups