1 cup smooth peanut butter
¾ cup caster sugar
½ teaspoon bicarbonate of soda
1/3 cup prepared chocolate frosting
Grease two large oven trays. Line with baking paper.
Combine peanut butter, sugar, soda and egg in a large bowl. Stir with a wooden spoon until well combined.
Roll level tablespoons of mixture into balls. Place about 5cm apart on prepared trays. Gently press with a fork to flatten slightly.
Cook in a moderately slow oven (160C) for about 10 to 12 minutes, or until light golden. Remove. Cool completely on trays.
Working with two cookies at a time, sandwich together with about 1 heaped teaspoon frosting.
TIP! Smooth peanut butter can be replaced with crunchy peanut butter. Filled cookies can be made up to four days ahead. Store in an airtight container. We used Betty Crocker Chocolate Frosting.