Nutter butter

Cookies:
   - 1 cup butter, room temperature
   - 1 cup creamy peanut butter
   - 1 cup granulated sugar
   - 1 cup light brown sugar, packed
   - 2 eggs
   - 2 tsp vanilla
   - 2 1/2 cups flour
   - 1 tsp baking soda
   - 1 tsp baking powder
   - approx 1/3 cup extra sugar for rolling
  
Filling:
   - 1 cup butter, room temperature
   - 1 cup( I used crunchy) creamy peanut butter, room temperature
   - 4 cups powdered sugar
   - 2-3 tablespoons milk

   Cookies:
   1. In a large bowl with mixer beat butter, peanut butter, and sugars
   until light and fluffy, about 30 seconds on medium-high speed. Lower mixer
   to medium and add eggs and vanilla continuing to mix until combined. Turn
   mixer to low and add in flour, baking soda and baking powder. Mix until
   combined. Refrigerate dough for 1 hour.
   2. Preheat oven to 375
   3. Form chilled dough first into 1 inch balls and then form into a log
   shape. Roll the log-shaped dough in extra granulated sugar and place on
   baking sheet about 2 inches apart. Using a fork press down on cookie
   creating a criss-cross pattern. Pinch the center to create the peanut shape.
   4. Bake for 6-8 minutes  mine.took 10 . I think I make too big. Make sure dough is 1 in long
until edges are lightly golden. Cool on baking
   sheet 2-3 minutes and then transfer to wire rack to continue cooling.
   Filling:
   5. In a large bowl beat butter and peanut butter together until smooth.
 
I mixed with a fork.in abowl.
Slowly add in your powdered sugar and turn mixer speed up to medium and
   beat until filling is smooth. Add your milk, one tablespoon at a time until
   desired consistency is reached.
   6. Spread a heaping tablespoon of filling onto the bottom of one of the