Chocolate Peanut Butter Cookie Sandwich

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar using an electric mixer for about 2-3 minutes until light and fluffy. Beat in the egg and vanilla extract, then add the creamy peanut butter and mix until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Drop tablespoonfuls of dough onto the prepared baking sheets, leaving enough space between them. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the peanut butter filling. In a large bowl, cream together the softened unsalted butter, powdered sugar, creamy peanut butter, and vanilla extract using an electric mixer. Gradually add the milk, one tablespoon at a time, until you reach your desired creamy consistency. Beat until light and fluffy.

Once the cookies are completely cool, spread a generous dollop of peanut butter filling onto the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container.