1/2 c. peanut butter
1/4 c. powdered sugar

COOKIE:

1/2 c. firmly packed brown sugar
1/4 c. sugar
1/2 c. butter, softened
8 oz. pkg. cream cheese, reserve 2 oz. for frosting
1 tsp. vanilla
1 egg
2 c. flour
1/4 c. cocoa
1 tsp. baking powder

FROSTING:

1 c. sifted powdered sugar
2 tbsp. cocoa
1 to 2 tbsp. milk
Reserved 2 oz. cream cheese

In small bowl combine peanut butter and powdered sugar until smooth. Chill, while mixing cookie dough. Cream brown sugar, sugar, butter and 6 ounces cream cheese until light and fluffy; blend in vanilla and egg. Lightly spoon flour into measuring cup, level off. Blend flour, cocoa and baking powder into creamed mixture. Shape dough into 1 inch balls; make imprint in each with thumb. Fill with about 1 teaspoon (or less) filling.

Bring dough around filling to completely cover. Place on greased cookie 2 inches apart. Bake at 350 degrees for 9 to 12 minutes. Cool. In small bowl, blend frosting ingredients. Spread over tops of cookies. 3 1/2 dozen cookies.