• Sift the cocoa, flour and salt into a bowl and stir.
• In the bowl of your electric mixer, beat the butter and sugar until creamy and fluffy, about 5 minutes. Add the eggs one at a time and beat until combined. Beat in the vanilla extract. Slowly add the cocoa mixture and beat until just combined.
• Bring the dough together and separate it into two pieces. Roll each piece out (you can stick it between two sheets of parchment so it doesn’t stick) into ¼ inch thickness and place it on a baking sheet. Freeze for 1 hour.
• After 1 hour, preheat the oven to 325 degrees F. Use a biscuit cutter or 2-inch round cutter, cut out rounds and place them on a baking sheet about 2 inches part. Chill in the fridge or freezer for 30 more minutes.
• Bake the cookies for 20 minutes, or until a bit darker on the outside edges. Let cool completely before filling with the peanut butter cream and sandwiching the cookies together.

peanut butter cream filling

• In the bowl of an electric mixer, beat the butter and peanut butter until smooth and creamy. Add the sugar gradually along with the vanilla extract and beat until creamy. Fill the cookies!