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Beat butter, sugar, eggs and vanilla until light and fluffy. Combine flour, baking soda and cocoa powder. Gradually stir flour mixture into sugar mixture until evenly mixed. Divide dough into 4 equal pieces. Shape each piece into an 8-10 inch roll. Wrap each roll in waxed paper or plastic wrap and refrigerate 2 hours, until firm. Oven to 350 degrees. Slice chilled dough into 1/4 inch thick slices. Arrange on greased baking sheets about 1/2 inch apart. Bake for 8-10 minutes until edges are set and cookies are slightly firm on top. Cool on racks. Cream peanut butter and butter together. Add sugar, milk and vanila. Mix until smooth.
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