(Adapted from Williams-Sonoma Cookies)
3/4 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. plus 3 Tbs. flour
1/2 c. cocoa powder
1/4 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
Peanut Butter Filling
4 Tbs. butter, softened
3/4 c. creamy peanut butter
3/4 c. powder sugar
1 tsp. vanilla
In a stand mixer, beat butter until fluffy. Add sugar and beat until smooth. Add eggs and vanilla and mix until blended. In a separate bowl, combine all dry ingredients. Slowly add them to the butter mixture and stir until just incorporated. Refrigerate the dough at least 2 hours! Line baking sheet with parchment paper or lightly grease. Scoop dough in small 3/4" balls and place 2" apart on a baking sheet. Bake at 375 F for 10-11 minutes. Carefully transfer on a cooling rack and let cool. Meanwhile, prepare peanut butter filling by mixing all ingredients in a medium bowl until smooth. When cookies have cooled, spread the flat side of the cookie with peanut butter filling. Top with a second cookie and press together to make a sandwich. Store cookies in the refrigerator.