Peanut Butter Cookies with White Chocolate Frosting

INGREDIENTS (PB Cookies, makes about 50)
Delightfully borrowed from David L

8 tablespoons (115g) unsalted butter, at room temperature
1/2 cup (120g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup (200g) creamy salted peanut butter (see Note)
1 3/4 cups (250g) flour
1/2 teaspoon baking soda
1/4 teaspoon salt

With an electric mixer, or by hand, make the cookie dough by beating the butter, brown and granulated sugar until smooth. Beat in the egg and vanilla until well blended. If using an electric mixer, scrape down the sides of the bowl. Beat in the peanut butter.

In a separate bowl, whisk or sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and stir until there are no patches of flour. Refrigerate dough for 2 hours.
After chilling, pre-heat your oven to 350, scoop up tablespoon-sized portions of the dough. Roll into nice balls then place on cookie sheet, refrigerate for another 10 minutes before baking. This will help hold the shape well.

Bake the cookies for 10-12 minutes, or until just golden.

INGREDIENTS (White Chocolate Frosting)
Delightfully borrowed from How Sweet It Is

1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted
1-2 tablespoons milk

DIRECTIONS (White Chocolate Frosting)

Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. .
Frost cookies once cooled.