Preheat oven to 350°F.

In a large bowl, combine all ingredients for peanut butter cookies and whisk together until fully combined.

Divide dough into 16 balls and place evenly onto a baking sheet lined with parchment paper. Use a fork to flatten the cookies.

Bake cookies for 15 minutes.

While the cookies bake, make your strawberry filling. In a small saucepan, add chopped strawberries, water, honey and salt. Bring to a boil over medium heat.

Once boiling, reduce heat to medium-low and cook for an additional 10-12 minutes, occasionally mashing strawberries to break them down into a thick mixture.

Remove strawberry filling from heat, add to a freezer-safe bowl and let cool down in the freezer for 15-20 mins.

Remove cookies from oven and cool on a wire rack until cool to the touch and set aside.

For each sandwich cookie, spread 3 tablespoons of filling on the bottom of a peanut butter cookie, then top with another cookie.