• Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
• Cream the butter, peanut butter, brown sugar, and granulated sugar. Add in the eggs and vanilla extract then mix until combined.
  ½ cup smooth peanut butter, ½ cup butter, ½ cup brown sugar, ⅓ cup granulated sugar, 1 egg at room temperature, ½ teaspoon vanilla extract
• Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears.
  1 & ⅓ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon corn starch, ¼ teaspoon salt
• Using a large cookie scooper, scoop out 9 equally sized cookie dough balls, place them on a baking sheet, and gently flatten to about ¾ inch in thickness. Bake in the preheated oven for 9 minutes.

Make the chocolate frosting

• Cream the butter, powdered sugar, vanilla extract, and heavy cream together until light and fluffy. Add in the sifted cocoa powder and whip again.
  4 tablespoon Butter, 1 cup powdered sugar, ½ teaspoon vanilla extract, 2 tablespoon cocoa powder, ½-1 tablespoon heavy cream
• Place in a piping bag with a star tip and top each cookie with a swirl in the center once the cookies are fully cooled down.