In a large bowl, cream together the creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Next, add the egg and vanilla extract to the mixture. Mix well until the ingredients are fully incorporated and the batter is smooth.

Stir in the all-purpose flour, baking soda, and salt until a soft dough forms, ensuring there are no dry pockets left.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to prevent the cookies from spreading too much while baking.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll the chilled dough into 1-tablespoon balls and place them on the lined baking sheet. Flatten each ball slightly for even baking.

Bake the cookies for 9–11 minutes until they are lightly golden at the edges. Allow them to cool completely on a wire rack.

Once cooled, spread around 1 tablespoon of vanilla frosting on half of the cookies and gently press another cookie on top.

Melt the white chocolate or melting wafers in a microwave-safe bowl. Spoon small puddles onto each cookie sandwich to mimic melted snow.

While the chocolate is still warm, immediately press in candy eyes, add mini chocolate chips for buttons, and place a carrot sprinkle on top.

Let the cookies set at room temperature or briefly in the refrigerator to harden the chocolate coating before serving.