Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the creamy peanut butter and softened butter, then mix until creamy.

Add both sugars (granulated and brown sugar) to the bowl. Beat together until light and fluffy.

Crack in the eggs and add the vanilla extract. Mix well.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry ingredient mixture to your wet ingredients.

Scoop the dough using a tablespoon, rolling them into balls, and place them on the lined baking sheet.

Flatten the dough balls slightly with a fork, creating a crisscross pattern.

Bake for 10-12 minutes until the edges are golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the filling, beat together the powdered sugar, creamy peanut butter, milk, and vanilla extract until smooth.

Spread the filling on the bottom of half the cookies and top with another cookie, making little sandwiches.