• Preheat oven to 375 degrees.
• Using a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening until combined.
• Add granulated sugar and dark brown sugar and beat until light and fluffy.
• Drop in egg and pure vanilla extract and beat.
• Beat in creamy peanut butter until incorporated.
• Add flour, baking powder, baking soda and salt and beat until combined. 
• Scoop dough into 1 inch balls and roll dough balls until they are smooth and even. 
• If using Doughmakers Baking Sheet, place dough balls on the baking sheet 3 inches apart. If not using Doughmakers Baking Sheet, line the baking sheet with parchment paper first before dropping dough balls onto the baking sheet.
• Bake for 10-12 minutes for a softer cookie or until the edges are golden brown. Bake 12-14 minutes for a crunchier cookie.
• Remove from oven and let cookies stand on the baking sheet for about 5 minutes. 
• Move to wire rack and cool completely.

Chocolate Frosting

• Melt Baker’s chocolate in a small sauce pan over medium-low heat
• Using a hand mixer, beat butter, melted chocolate, powdered sugar, milk and pure vanilla extract until smooth and creamy. If thick, add a little milk at a time to get desired consistency. 

Assembly

• Use a cake knife and spread chocolate frosting onto the bottom of one cookie. Fill to about and 1/8 inch from the edge. 
• Place the other cookie on the top and press gently.
• Dip in holiday sprinkles.
• Serve and enjoy!
• Store in an airtight container for up to 5 days. To freeze store cookies without frosting in an airtight container for up to 3 months. Let thaw, make frosting, fill, serve and enjoy!