Recipe developed by Becky Clutter

1. Heat oven to 350°F. Line two baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high until light and fluffy.

3. Add NouBon Spicy Peanut Butter, egg, and vanilla, mixing until thoroughly combined.

4. In a medium bowl, whisk together flour, baking soda, and salt.

5. Add 1/3 of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.

6. Form dough into balls that are 1.5–2 tablespoons each. Place 12 dough balls on each prepared baking sheet, leaving plenty of space between them. Slightly flatten cookies with a fork, making a criss-cross pattern. 

7. Bake for 11–13 minutes or until edges have set.

8. Place baking sheets on wire racks. Allow cookies to cool for 10 minutes, then transfer cookies to wire rack and allow to cool completely.

9. Once your cookies are totally cool, it’s frosting time! In the bowl of a stand mixer fitted with paddle attachment, cream butter and salt on medium speed until fluffy and smooth. Mix in Greek yoghurt and vanilla.

10. Sift in a third of the confectioners’ sugar, then mix on low until fully incorporated. Scrape down bowl. Repeat two more times with rest of confectioners’ sugar.

11. With a silicone spatula, fold in marshmallow creme.

12. Spread about 2 tablespoons of filling on 12 of the cookies. Top with remaining cookies, gently pressing each cookie sandwich together.

13. To firm up the marshmallow buttercream, chill cookies in fridge for 20 minutes before enjoying.

14. Store any leftover cookies in a sealed container in the fridge.