Cream butter and sugars together until light and creamy.
Add eggs & vanilla and beat well until thoroughly blended.
Add Peanut Butter and beat again.
Beat in flour, baking powder and soda and mix well.
Refrigerate the dough for at least 30 minutes.
When the dough is chilled, using a small cookie scoop make small balls of dough.
Press a round ball of dough – flat in the palm of your hand. Place an unwrapped mini snicker in the center of the dough and wrap the dough around the candy.
Make sure that the candy is covered as evenly as possible.
Chill the balls of dough for 15 minutes before baking.
Bake for 10 to 12 mins. at 350 degrees. Do not over bake.
Cool cookies on parchment paper or wire rack before glazing.
Combine powdered sugar, cocoa and milk and blend until creamy. Place the glaze in a zip-lock type bag. Snip a tiny little corner for easy glazing, or pour the glaze into a squeeze bottle or you can use a fork.
Make a star pattern on top of the cookies with the glaze or use a criss cross design. Sprinkle nuts or other decorations over the glaze if desired.