From Kathy Long, ElidaCookies 1 cup butter1 cup creamy peanut butter1 cup sugar1 cup brown sugar, packed1 teaspoon vanilla extract3 eggs4 cups flour2 teaspoons baking soda1/4 teaspoon saltFilling 1/2 cup creamy peanut butter3 cups powdered sugar1 teaspoon vanilla5 to 6 tablespoons milkIn a mixing bowl, cream butter, peanut butter and sugars. Add vanilla. Add eggs one a time, beating well after each addition. Mix flour, soda and salt in a separate bowl. Add to wet mixture. Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten with tines of a fork. Bake at 375 degrees for 5 to 6 minutes, being careful not to overbake. Remove from oven and leave on sheet for 2 to 3 minutes. They should be slightly brown on the bottom. Cool on wire racks.In a mixing bowl, mix the filling ingredients until smooth. Spread half of the cookies and top with another cookie. Yields 3 to 4 dozen.
Non-frosted: First place Peanut Butter Sandwich Cookies