Peanut Butter Pie Cookies

1 cup soft butter
1 cup granulated sugar
⅔  cup packed brown sugar
2  eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 cups graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 375 degrees. Cream butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in egg and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 1 Tablespoon more flour for high elevation. Scoop out approximately 16 1.5” balls of dough.  Gently roll.  For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12 min. Let cool completely. Pipe peanut butter Cream onto each cookie. Drizzle with melted peanut butter and Peanut Butter Fudge Ganache. 
Refrigerate until serving. 
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Peanut Butter Cream
8 oz. softened cream cheese
¾ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cups powdered sugar
Dash of salt
16 oz. thawed Cool Whip

Mix cream cheese and peanut butter together until well blended. Stir in vanilla extract. Add powdered sugar and salt and mix on high for 3-5 minutes. Fold in thawed Cool Whip. Spoon into two different gallon sized Ziploc bags. (This will make it easier to handle.) Refrigerate until ready to use.
Drizzle with Peanut butter fudge icing

Peanut Butter Chocolate Fudge ganache
½ cup semi-sweet chocolate chips
¼ cup creamy peanut butter
2 Tablespoons soft butter
2 Tablespoons whole milk
½ teaspoon vanilla.

Melt chocolate chips, butter and peanut butter in microwave for 30 seconds or until mixture can be stirred smooth. Stir in milk and vanilla.