Peanut Butter Sandwich Cookies

1-1/2 cups sugar
1-1/3 cups plus 1/2 cup SKIPPY Creamy or Super Chunk Peanut Butter
1/2 cup HELLMANN'S or BEST FOODS Real Mayonnaise
4 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 eggs
3 teaspoons vanilla
2 cups unsifted flour
2 tsp baking powder
about 2 cups sifted confectioner's sugar

In large bowl with mixer at high speed, beat sugar, 1/2 cup peanut butter, mayonnaise, chocolate, eggs, and 2 teaspoons vanilla for 2 minutes or until mixed. With wooden spoon, stir in flour and baking powder. Cover; refrigerate while preparing peanut butter mixture. In bowl with wooden spoon, stir 1-1/3 cups peanut butter and 1 teaspoon vanilla. Gradually stir in 1 cup confectioner's suger. Mixture will be very stiff. Turn onto board and knead in enough remaining confectioner's sugar to make an easily handled dough. Roll out a small amount of chocolate dough between 2 sheets of waxed paper to 1/8-inch thickness. Remove top sheet of waxed paper. Cut out even number of shapes with desired 2-inch cookie cutter; place 1/2 on ungreased cookie sheets. Roll out a small amount of peanut butter mixture between 2 sheets waxed paper to 1/8-inch thickness. Remove top sheet of waxed paper. Using same cutter, cut out shapes. Place matching peanut butter shapes on top of chocolate shapes. Top with remaining chocolate pieces. Repeat with remaining dough. Bake at 350 degrees F for 10 to 12 minutes or until done.

Makes about 3 dozen.

[clipped from a magazine advertisement: Copyright 1982 Best Foods CPC Intl. Inc.]