Old fashioned peanut butter cookies that are sandwiched between another layer of creamy peanut butter filling…what’s not to love? These crunchy-tender cookies and melt-in-your-mouth filling are definitely enjoyed best with a tall glass of cold milk.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or spray sheets lightly with cooking spray.
In a bowl attached to a stand mixer, or with a hand mixer, cream together the coconut oil, granulated sugar, brown sugar, molasses, eggs, vanilla extract, baking soda, salt, and peanut butter. Add in flour and stir until just combined.
Using a medium cookie scoop, drop the dough onto the prepared pans. Press down each cookie with a fork to make a crisscross design. Bake for 10 minutes, or until lightly browned. (Be careful to not overbake.) Remove from oven and transfer to wire rack to cool completely.
Filling
Cream together peanut butter, butter, sugar, honey, vanilla extract, and half n half until smooth and creamy. With a medium cookie scoop, drop the filling into mounds on top half the cookies. Top with remaining cookies, pressing together gently. Store in airtight container.
