Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease a non-stick cookie sheet.
• In a large bowl, place 1cupunsalted butter, room temperature, 1cupbrown sugar, and 1cupwhite granulated sugar. Beat with an electric mixer on medium speed for 3–5 minutes, until the mixture is pale and fluffy.
• Add 1cupcreamy peanut butter to the butter-sugar mixture and beat on medium speed for 30–60 seconds, until fully combined.
• Add 2large eggs and 1teaspoonvanilla extract. Beat on low-to-medium speed just until the eggs and vanilla are incorporated and the batter is uniform (about 20–30 seconds). Do not overmix.
• In a separate bowl, whisk together 2 1/2cupsall-purpose flour, 1 1/2teaspoonsbaking soda, 1teaspoonbaking powder, and 1/2teaspoonsalt.
• Add the dry ingredients to the wet ingredients in two additions. Use a rubber spatula to gently fold after each addition until no streaks of flour remain. Mix only until combined; do not overwork the dough.
• Scoop or roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Using the tines of a fork, press each ball with the fork to create a crisscross grid pattern and slightly flatten the cookies.
• Bake the cookies in the preheated oven for 8–9 minutes, until the edges are set and the cookies are slightly golden. Centers may look slightly soft.
• Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes. After 3 minutes, transfer the cookies to a wire rack to cool completely.
• While the cookies cool, make the filling: place 1/2cupcream cheese (softened), 1/2cupmarshmallow cream, and 2–3tablespoonsstrawberry jam in a bowl. Beat until smooth and evenly combined. If the filling is too runny to spread, beat in powdered sugar, a tablespoon at a time, until it reaches a spreadable consistency.
• To assemble sandwiches, use a butter knife or small spatula to spread a layer of filling on the bottom (flat) side of one cooled cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies and filling.
• Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3–4 days. If chilled, let sit a few minutes at room temperature before serving for easier eating.