Keri's PB&C Cookie Sandwhiches

½ c. butter, softened
½ c. granulated sugar
½ c. packed brown sugar
½ t. baking soda
½ t. salt
1 egg
1 t. Vanilla
1 c. All-purpose flour
½ c. unsweetened cocoa powder
1 (11oz.) pkg peanut butter and milk chocolate pieces
½ c. purchased chocolate frosting
½ c. peanut butter

Beat butter with a mixer on medium speed for 30 seconds.
Add sugar, brown sugar, soda, and salt. Beat until combined.
Add egg and vanilla. Beat until combined.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour and the cocoa powder.
Stir in peanut butter and milk chocolate pieces.
Cover and chill dough for 2-3 hours until easy to handle.
Preheat over to 375.
Roll out dough into 1-inch balls.
Place 2 inches apart on lightly greased cookie sheets.
Flatten cookies slightly with a glass dipped in sugar.
Bake for 7-8 minutes or until tops are cracked and look dry.
Let cool on cookie sheets for 1 minute.
Remove and cool completely on wire rack.
Stir together frosting and peanut butter.
Spread 2 t. frosting mixture on the bottoms of half the cookies.
Top with remaining cookies, bottom sides together.
Store sandwich cookies in an airtight contained are room temperature up to 24 hours or freeze in freeze container up to 3 months.
Makes 24 sandwich cookies.