This is a variation on the whoopie pie. My son loves these.
Cookies
1 cup vegetable shortening
1 cup crunchy peanut butter
¾ cup sugar
1¼ cups firmly packed brown sugar
3 large eggs
1½ teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
Filling
½ cup crunchy peanut butter
½ cup butter, softened
½ cup marshmallow creme
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Preheat the oven to 350 degrees.
To make the cookies: In a large bowl cream the shortening, peanut butter, and sugars together until fluffy. Add the eggs and vanilla extract. In a medium bowl mix the flour, baking soda, and salt together and add to the peanut butter mixture. Shape into 1-inch balls or use a 1-ounce scoop and place on an ungreased cookie sheet, 2 inches apart. Flatten with a fork twice to make a crisscross design. Bake for 10 minutes. Remove to a rack to cool. Continue baking new batches until all of the dough is used.
To make the filling: Beat the peanut butter, butter, marshmallow creme, and powdered sugar together until creamy. Add the vanilla extract and milk. Add more milk if needed for spreading consistency. Form a sandwich by spreading a small amount on the bottom of one cookie and placing another bottom half up so that both cookie tops are exposed. Store in a covered container.
Makes 40 to 42 cookie sandwiches.