started by comparing four do-si-do aka peanut-butter sandwich cookie recipes & came up with this basic ingredient list:

base cookie

• 1/2 C (8T, 1 stick) butter
• 1/2 C smooth peanut butter^[1] cream w above; then add
• 1/3 C white sugar & cream w above
• 1 T molassus
• 2 t vanilla
• 2 T ground flax seed soaked in cashew cream/milk
• cream above
• 1/2 t salt
• 1/2 t soda
• 1 C WWW flour —try subbing almond flour?
• 1 C rolled oats
• OPTIONAL —egg white beat w water
• roasted salted peanuts
• flake sea salt

Method:

• cream butter and peanut butter; add sugar and cream; add molasses and vanilla and cream; add (thickened) ground flaxseed and cream.
• grind lumps out of salt & soda, mix into flour; stir flour & oats in
• roll into balls about 3/4" in —make small!
• try pressing roasted peanut halves into balls or at least tops
• brush with egg white, which will not only give shine but also add to cookie
• integrity
• reserve remaining egg white glaze & yolk for another recipe
• sprinkle flake salt
• bake at 350 for approximately 8 minutes
• meanwhile, make filling:

filling:

• 1/2 C peanut butter
• 2–3 T butter?
• powdered sugar
• 2–3 T ? cashew cream
• 1/8 t flake salt

Method

• cream butter, sugar & powdered sugar with salt, adding heavy whipping cream, sour cream or cashew cream as necessary to make a smooth paste.
• when cookies have cooled, spread filling between two halves and gently press together.

Notes: tasted ok. Eggs would worked better to hold dough together, of course. Probably needs a bit more sugar, def more cream in filling, it was too thick. One of the recipes patterned cookie with meat tenderizer, but alas, I've long since discarded mine.

See also this peanut butter chocolate cookie recipe.

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