Instructions

• Preheat the oven to 350°F (175°C). Prepare a non-stick cookie sheet (or line a baking sheet with parchment paper).
• In a large bowl, place 1cupunsalted butter (room temperature), 1cupbrown sugar and 1cupwhite granulated sugar. Beat for several minutes until the mixture is fluffy and pale in color.
• Add 1cupcreamy peanut butter to the butter-sugar mixture and beat for a few seconds until combined.
• Add 2large eggs and 1teaspoonpure vanilla extract and beat until just combined.
• In a separate bowl, sift together 2 1/2cupsall-purpose flour, 1 1/2teaspoonsbaking soda, 1teaspoonbaking powder and 1/2teaspoonsalt.
• Add the flour mixture to the wet ingredients. Using a rubber spatula, gently fold until just combined—do not overmix.
• Form the dough into 1-inch balls and place them about 2 inches apart on the prepared cookie sheet.
• Press a grid (crisscross) pattern into each dough ball with a fork (press once in one direction, then once at 90°).
• Bake the cookies for 8–9 minutes, until the edges are set and the centers are still slightly soft.
• Let the cookies cool on the cookie sheet for 3 minutes, then transfer them to a wire rack to cool completely.
• For the filling: place 1/2cupcream cheese, 1/2cupmarshmallow cream and 1/2cupNutella in a bowl and beat until smooth and fully combined.
• Using a butter knife, spread the filling on the bottom side of one cooled cookie and top with another cookie to form a sandwich. Repeat to assemble remaining cookies.
• Makes about 32 sandwich cookies.