| 0.42 lb | Flour, all-purpose |
| 0.12 lb | Flour, cake |
| 0.5 tsp | Baking Soda |
| 0.25 tsp | salt |
| 0.42 lb | Butter |
| 0.45 lb | Peanut Butter, smooth |
| 0.27 lb | Sugar |
| 0.24 lb | Sugar, brown |
| 1.0 tsp | Vanilla Extract |
| 1.0 each | Egg |
| 0.55 lb | Sugar, Confectioners |
| 0.22 lb | Butter |
| 0.45 lb | Peanut Butter, smooth |
| 3.0 TBSP | Cream, Heavy |
| 0.07 lb | Peanuts, coarse |
| 0.11 lb | Chocolate Chips, mini or chopped coarse |
Preheat oven to 350
Sift the flours, baking soda and salt together.
Cream butter, peanut butter, and sugars till light and fluffy.
Add vanilla and egg cream some more (about 3 more minutes).
Stir in flour mixture by hand (don't overwork).
Drop heaping tablespoons of batter on the lined cookie sheet, about 2 apart. Flatten with floured fingers to 2 round.
Bake till puffed and golden (about 12 - 14 minutes)
cool on wire rack.
Cream confectioners sugar, butter and peanut butter until smooth.
I always sift my confectioner's sugar as it tends to get lumpy (I buy at a bulk food store, and it will sit a bit here).
Add cream and cream till smooth and fluffy.
Stir in nuts (they should be unsalted) and the chocolate chips
Spread some filling on a cookie, and press top onto it.