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Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, peanut butter, and both sugars until the mixture is light and fluffy.
Add the vanilla extract and egg to the creamed mixture, continuing to beat until everything is smooth and fluffy, about 3 minutes with an electric mixer (it will take a bit longer if you're mixing by hand).
Gently stir in the sifted flour mixture by hand until it's just incorporated; be careful not to overmix, as that can lead to tough cookies. Drop heaping tablespoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Use floured fingers to flatten each into a 2-inch round.
Add the heavy cream to the filling base and continue creaming until it's smooth and fluffy. Stir in the chopped roasted peanuts and semisweet chocolate.
To assemble, transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another cookie on top of each filled one, pressing gently to spread the filling evenly. Store the finished sandwich cookies sealed at room temperature or in the refrigerator.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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