Cream:        ½ cup margarine

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

Add:           1 egg

Sift and Add:

1 ½ cups flour

¾ teaspoons baking soda

¼ teaspoon salt

½ teaspoon baking powder

Shape in 1” balls, flatted with a fork.  Bake at 350 degrees for 10-12 minutes until golden.

 

Filling

Ingredients:

 

2 packages (8 oz each) cream cheese, softened

½ cup creamy peanut butter

2 tablespoons honey

1 cup powdered sugar

¾ to 1 cup dry roasted peanuts, coarsely chopped (optional)

 

Directions:

In a large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth.  Add powdered sugar; beat just until smooth.  Cover; refrigerate at least 1 hour while baking and cooling cookies.

 

Spread 1/3 cup cream cheese mixture on bottom of cookie; top with another cookie bottom side down.  Press cookies together slightly so cream cheese mixture just extends past edges of cookies.  Roll edge of cream cheese mixture in chopped peanuts to generously coat.  Repeat with remaining cookies.

 

Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).