Are you a fan of the peanut butter “Nutter Butter” cookies that you find in the grocery store? These are like those but with the volume turned way up! These peanut butter sandwich cookies are best kept covered at room temperature. They can be individually wrapped in plastic wrap and stored in a container as well. They will last for 5 days but I do not think they will sit around that long. For an even richer cookie dip one side of the cookie into melted chocolate or white chocolate ganache. To make the ganache add 2 cups chocolate chips to a bowl and pour over 3/4 cup hot heavy cream. Allow to sit for a full minute before whisking together. The ganache will be smooth and glossy when ready to use. For the cookies… 2 cups smooth peanut butter 2 cups white granulated sugar 2 large eggs, beaten For the filling… 1 cup smooth peanut butter 1 cup marshmallow fluff 2 teaspoons pure vanilla extract Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper. In a large bowl combine the smooth peanut butter with the granulated sugar and beaten eggs. The finished dough will be thick, this is desirable, with no flakes of sugar left to combine. Using a tablespoon as your measure, measure out the dough and roll into balls. Place the dough balls onto the prepared baking sheets, leaving about 2-inches of space between each. Using a wet fork, make a “cross hatch” mark on each cookie dough ball, slightly pressing down. Bake the cookies, one sheet at a time, in the preheated oven for 13 minutes. Remove and allow the cookies to cool on their baking sheets at room temperature before removing or continuing with the recipe. To make the filling, combine the smooth peanut butter, marshmallow fluff and pure vanilla extract in a medium sized bowl. The finished filling will be light colored and semi-thick. To assemble the cookies, spread the filling over the bottom of a cookie, and top with another cookie, crosshatch mark facing up and press together gently. Serve or prepare to store.