The first thing to do is mix up the peanut butter filling to refrigerate. This part is quick and easy.
1 Cup Peanut butter
1/2 Cup Powdered Sugar
Mix the peanut butter and powdered sugar and refrigerate while you're preparing your cookie dough.
Next up, getting your ingredients together for the cookie mix.
1 Cup firmly packed brown sugar
½ Cup Sugar
1 Cup of softened butter (2 sticks)
16 oz. cream cheese (use 1 ½ packs for cookies, save half for frosting)
2 Tsp. vanilla
4 cups flour
½ Cup Cocoa Powder
2 Tsp. Baking Powder
In a large bowl cream the brown sugar, sugar, butter and cream cheese until mixed well. Blend in vanilla and egg. Sift flour into a separate bowl and add cocoa and baking powder. Add the dry ingredients to wet mix and mix well. Shape the dough into 1 inch balls, place 2 inches apart on cookie sheet and make a thumb imprint. In the imprint add your peanut butter filling and work chocolate from cookie over peanut butter. (This part you do not have to do you will just have more of a peanut butter thumbprint cookie rather than filled.)
All of this is pretty simple and easy, when you are working the cookie to cover the peanut butter it can be a bit of work. Again, you don't have to get the peanut butter covered it's really just preference.
Bake for 9-12 minutes at 350 and cool. Pour frosting over top when completely cool. While your cookies are baking you can get the frosting mixed up quickly.
2 Cups powdered sugar (sifted)
4 Tbsp. Cocoa Powder
3-4 Tbsp. milk
4 oz. cream cheese
Mix the dry ingredients then add the milk and cream cheese.
My frosting was a little runny so I had to stick my cookies in the freezer for it to set right but you can add powdered sugar to get a thicker consistency.