Step 1

Preheat the oven to 375°F. Line a large baking sheet or two medium baking sheets with parchment. Set aside.

Step 2

In a medium-size mixing bowl use a whisk to sift together flour, baking powder and salt. Set aside.

Step 3

Using an electric mixer, beat together peanut butter, butter, vegetable shortening, granulated sugar, light brown sugar, heavy cream and vanilla until fully combined and creamy.

Step 4

Add the eggs one at a time beating well after each addition. Lower the speed of the mixer gradually adding the sifted dry ingredients to the bowl. Beat on medium speed just until combined stopping to scrape the sides of the bowl periodically.

Step 5

Using a small cookie scoop or tablespoon form 1 Tbsp rounds od dough placing onto the cookie sheet. Place dough at least 2-inches apart on cookie sheet. Use a fork dipped in reserved sugar to flatten the tops in a crisscross pattern. Press until about 1/3 inch thickness.

Step 6

Bake for 12-15 minutes or until golden and set. Cool on pan for 5 minutes then carefully remove to a cooling rack to cool completely.

Step 7

Meanwhile, melt together chocolate chips and heavy cream in a double boiler over simmering water OR a microwave safe bowl in 30 second increments. Repeat process, stirring until completely smooth. Once smooth, set aside to cool slightly and thicken.

Step 8

Divide chocolate-peanut butter mixture placing a dollop (about 1 teaspoon) into the center of the flat side of each of 24 cookies. Immediately place another cookie on top, flat side down gently pressing together just until the filling comes to the edge.

Step 9

Place filled sandwich cookies into an airtight container. Store at room temperature or chilled for up to 4 days or freeze for up to 3 months.