Peanut Butter Cream’wiches

To prepare cookies:

Preheat oven to 375ºF. Line 2 large baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat together shortening and peanut butter. Add granulated sugar and brown sugar, cream together until light and fluffy about 2 minutes.

Add eggs and vanilla extract, beating till combined. Add flour mixture to stand mixer and stir until combined, scraping down the bowl as needed. The dough will be very soft.

Place a few heaping tablespoons of granulated sugar in a shallow bowl. Roll 1 tablespoon of dough into balls, coat in sugar, and place on prepared baking sheet.

Using the bottom of a flat glass, press evenly on the dough balls to flatten. Leave about 1 inch between each cookie on baking sheet for spreading.

Bake for 8 minutes, or until the cookies have slightly spread and risen slightly. They will not brown or change much color because of the peanut butter. Let cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely before filling.

For the peanut butter filling:

Place all the ingredients in stand mixer. Beat to combine, about 2 minutes.

Scrape filling into a piping bag with a plain circle tip, or in a plastic baggie with the top cut off. Pipe filling into the center of every other cookie, and then sandwich together.

Store in an airtight container for up to 5-6 days.