• 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.
  1/2 cup smooth peanut butter, 1/2 cup butter , 1/2 cup brown sugar, 1/3 cup granulated sugar, 1 egg at room temperature, 1/2 tsp vanilla extract
• Add in the flour baking powder, baking soda, corn starch, and salt, and mix just until the flour mixture disappears.
  1 & 1/3 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tbsp corn starch, 1/4 tsp 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 3/4 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 tbsp Butter, 1 cup powdered sugar, 1/2 tsp vanilla extract, 2 tbsp cocoa powder, 1/2-1 tbsp 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.