Level: Intermediate
Yield: 12 servings
Nutritional Analysis Per Serving Serving Size 1 of 12 servings: Calories 986, Total Fat 61 g, Saturated Fat 24 g, Carbohydrates 98 g, Dietary Fiber 4 g, Sugar 62 g, Protein 19 g, Cholesterol 102 mg, Sodium 241 mg
Total time: 3 hr 20 min (including chilling and cooling)
Active time: 50 min

Ingredients

Cookies:

3 1/2 cups all-purpose flour, plus extra for rolling (see Cook's Note)
2 teaspoons baking soda
2 sticks (16 tablespoons) unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups smooth peanut butter
2 large eggs
2 teaspoons pure vanilla extract

Filling:

1 1/2 cups smooth peanut butter
1 1/2 sticks (12 tablespoons) unsalted butter, softened to room temperature
3 cups confectioners' sugar

Instructions

Prepare the cookies: In a bowl, combine the flour and baking soda. Using an electric mixer fitted with the paddle attachment, cream the butter with both sugars on high until pale and fluffy, about 2 minutes. Blend in the peanut butter until the mixture is smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually incorporate the flour mixture on low speed until just combined. Split the dough into two parts, shape each into a rectangle, wrap them in plastic wrap, and chill until firmapproximately 1 hour.
Cut a 12-inch peanut shape from parchment paper to use as a guide. Roll out one dough portion between two sheets of parchment into a rectangle slightly larger than the template. Remove the top parchment and use a pizza cutter or small knife to cut the dough into the peanut shape. Save any leftover dough scraps. Repeat with the second dough portion. Form the scraps into a rectangle, wrap, and refrigerate together with the peanut-shaped dough until solid, about 30 minutes.
Make the filling: Preheat the oven to 350F (175C). In a large bowl with an electric mixer on medium, beat the peanut butter and butter until smooth and well combined. Gradually add confectioners' sugar in 1/4-cup increments, mixing thoroughly between additions, until fully incorporated.
Assemble the cookies: Roll the chilled dough scraps into a large rectangle about 1/4 inch thick. Cut this into long strips roughly 1/2 inch wide using a pizza cutter or a sharp paring knife. Place the peanut-shaped cookie dough pieces on their parchment sheets onto two baking sheets. Arrange the dough strips over one set of peanut-shaped cookies in a crisscross, freeform style, resembling the natural peanut shell lines. Gently press the strips with a rolling pin to secure them to the base.
Bake until the cookies are lightly golden at the edges and the tops feel dry, approximately 30 minutes. Let them cool completely on the baking sheets placed over wire racks.
To assemble the sandwiches, position one cookie without the dough strip lines flat-side up on a serving plate. Spread the peanut butter filling evenly across it, reaching the edges. Place the second cookiedecorated side upon top. Slice into squares to serve.

Cook's Note: When measuring flour, spoon it into a dry measuring cup and level it off instead of scooping directly from the bag, which compacts the flour and can affect the texture of baked goods.