Preheat your oven to 350 degrees F (180 degrees C) and place your oven rack in the center of the oven. Line two baking sheets with parchment paper.

Peanut Butter Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter, peanut butter, and sugars until light and fluffy (about 2 minutes). Add the egg and vanilla extract and beat to combine. Scrape down the bottom and sides of the bowl as needed. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. (If you find your batter is really soft, cover and refrigerate for about 15 minutes.)

Drop about one tablespoon (can use an ice cream scoop) of the batter onto your baking sheet, leaving about 2 inches (5 cm) between the mounds of cookie dough. Press each mound flat with the back of a fork that has been dipped in granulated white sugar. Bake the cookies for about 10 - 12 minutes, or until the cookies have browned around the edges. Let the cookies cool in your baking pans for about five minutes before removing to a wire rack to finish cooling.

Peanut Butter Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese, butter, and peanut butter until smooth. Beat in the melted chocolate and vanilla extract. Lastly, fold in the powdered sugar.

Assemble: Take one peanut butter cookie and spread about 1 tablespoon of the filling on the flat side of the cookie. Top with a second cookie, flat side down, to make a sandwich. If not serving right away, cover and store in the refrigerator.

Makes about 18 sandwich cookies.

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