Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup chunky peanut butter
• 1/2 cup smooth peanut butter
• 1 cup lightly packed brown sugar
• 3/4 cup granulated sugar, plus more for rolling dough
• 2 large eggs
• 3/4 cup (6 ounces) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup raspberry jam
• Pinch of kosher salt
• 2 cups powdered sugar

Instructions

1. For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
2. Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
3. In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
4. Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
5. For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
6. Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.