Oatmeal Peanut Butter Filled Cookies

(allrecipes.com)
nothing fancy, just some good old comfort food
makes 12 servings

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup oats (quick or old-fashioned)
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
3 tablespoons heavy whipping cream

1. In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F for 8-1010 minutes, or until cookies are a light brown, do not overcook.
4. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread a thick layer of filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Peanut Butter Filled Chocolate Cupcakes With Chocolate Ganache Frosting

(Many thanks to chockylit)
Sinfully yummy, WARNING, have a tall glass of milk handy!

Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

5.4 ounces dark chocolate (I used just shy of 1 C semi-sweet chocolate chips)
22 tablespoons butter
1-3/4 cups plus 2 tablespoons sugar
6 eggs
1 cup plus 2 tablespoons flour
4-1/2 tablespoons cocoa powder, unsweetened
1-1/2 teaspoon baking powder
pinch of salt

1. Melt chocolate and butter over a water bath.
2. Add sugar and stir, let mixture cool for 10 minutes.
3. Beat in an electric mixer for 3 minutes.
4. Add one egg at a time, mixing for 30 seconds between each
5. Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
6. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Peanut Butter Filling
4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
1/4 cup milk

1. Beat cream cheese and peanut butter until combined.
2. Add powdered sugar and vanilla and beat until combined.
3. Add the milk and beat until combined.

Chocolate Ganache
4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter and vanilla and stir until combined.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy (takes a while, be patient)

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of peanut butter filling.
3. Replace top.
4. Frost with ganache.
5. Decorate as you wish.

****Update
I just took the leftover peanut butter filling and ganache frosting and layered it on top of homemade fudge brownies. I think I died and went to heaven for a few minutes!