Start by preheating your oven to 350°F. Line your baking sheets with parchment paper to prevent sticking and set them aside. 🏡✨

Using a stand mixer, beat together your peanut butter, softened butter, and light brown sugar until creamy. Add the egg and vanilla extract, mixing until well incorporated. Gradually combine the dry ingredients, including flour, cornstarch, baking soda, and salt, until you have a smooth dough. 👩‍🍳🍪

Form the dough into small oval shapes and gently pinch the centers to create a “peanut” shape. Place the cookies on your prepared baking sheets, leaving enough space between each one. Use a fork to add crosshatch marks on both ends. These cookies won’t spread much while baking, so they’ll hold their fun, nutty shape! 🥜💛

Bake the cookies for 9-10 minutes until they’re puffed and just set around the edges. For crunchier cookies, bake an additional 2-3 minutes. Remove them from the oven and allow them to cool completely on a wire rack.

While your cookies cool, beat the filling ingredients together with your stand mixer. Add just enough heavy cream to create a smooth, pipeable consistency. Avoid overmixing, as this can cause the filling to separate. 🥣💫

Pair the cooled cookies by size and pipe a generous layer of filling onto the flat side of one cookie. Gently press the second cookie on top to sandwich the filling. Keep going until all the cookies are assembled. 🎉🍪