peanut butter sandwich cookies filled w/ bacon-cream cheese

Peanut butter + bacon, always a winning combo no matter what form it's in. It could be in a cake, pie, sandwich, pancake, muffin, cookie, candy, cereal, parfait, etc...possibilities are endless. But the outcome is always positive. I don't think I've ever seen a bad creation made with pb & bacon. Think about it.....
I've made the peanut butter and bacon cookies, this time wanted to up the ante a bit by adding a creamy filling between two peanut butter cookies.
Don't have to tell you how decadent these are?
They are super easy to create too--just a matter of baking the cookies and whipping up the filling, then assemble.










Ready to make them? Easy peasy I promise.

peanut butter cookie sandwiches filled w/ bacon-cream cheese
print recipe

pb cookies:
1 3/4 cup of all-purpose flour
2 ts of baking soda
½ ts baking powder
1 ts salt
1 cup (2 sticks) of unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, packed
2 large eggs
1 ts pure vanilla extract
1 cup creamy or chunky peanut butter (I used chunky)

cookie filling:
½ stick butter (1/2 cup), softened
8 ounces cream cheese, softened
¾ - 1 cup confectioners sugar
giant pinch of salt
¼ cup + cooked bacon, chopped

Cook notes: you should have “just” enough filling or not enough for two sandwiches; If you use the filling moderately.

Sift the flour, baking soda, baking powder, and salt in a bowl, set aside
In the bowl of an electric mixer or by hand, (I don’t have a mixer so I do this by hand or with my hands) beat the butter and sugars together until creamy/well blended.
Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
Add in the vanilla and peanut butter, combine.
Next add in half of the flour mixture, and mix till just combined, then add in the remaining flour mixture and mix till just combined. (Remember: Once you start to add in the flour you don’t want to overmix).
(If you wanted to add in chips, this would be the time—I did not.)
Cover the bowl well and refrigerate for at least 3 hours. (I left mine overnight, it was fine).
When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Drop the dough by rounded oversized-tablespoons (or medium ice cream scoop) onto the prepared baking sheets, at least 2 inches apart.
Do not press down, leave them as balls.
Bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown. Let these cool completely before filling.

For the cookie filling:
Using a handheld mixer or regular mixer, beat the softened butter, cream cheese until just mixed; add in the ¾ cup of confectioners sugar., along with a giant pinch of salt. Do a taste test and see if it’s sweet enough for you, if not add in another ¼ cup until you are happy.
By hand, add in the chopped bacon bits. Place in bowl, cover and let set up in fridge for a bit.
When ready to assemble sandwich cookies, simply place a tablespoon +/- of filling on one side of a cookie (flat side/bottom), spread a bit, then place another cookie on top (flat side/bottom).
I would store these in the fridge, not at room temp.
Should make about 15-18 sandwich cookies.