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1
In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
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2
Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased
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3
. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
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4
In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation.
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5
Bake at 350u00b0 for 12-15 minutes or until firm to the touch. Remove to wire racks to cool.
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6
In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined
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7
. Refrigerate until set.
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8
For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator.
