Peanut Butter and Chocolate Cookies with Ganache Filling

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup cocoa powder unsweetened
• 1 tablespoon creamy peanut butter natural-style (no sugar added)
• 0.3 cup t brown sugar dark packed
• 1 large eggs at room temperature
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 cup cup heavy whipping cream 
• 2 tablespoons roasted peanuts salted finely chopped
• 0.5 teaspoon salt fine
• 3 ounces bittersweet chocolate finely chopped
• 8 tablespoons butter unsalted at room temperature (1 stick)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• blender
• wooden spoon
• stand mixer
• spatula

Directions

1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
2. Combine the flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
3. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment.
4. Mix on medium speed until lightened in color and fluffy, about 3 to 4 minutes. Stop the mixer and scrape down the beater and sides of the bowl with a rubber spatula.
5. Add the peanut butter, egg, and vanilla and mix on medium speed until smooth, about 1 minute. Reduce the speed to low, add the reserved flour mixture, and mix just until the dough comes together.Scoop 16 level tablespoons onto each prepared baking sheet.
6. Roll each portion between your hands to form a smooth ball and place them back on the baking sheet about 1 inch apart.
7. Bake both sheets for 8 minutes. Rotate the sheets from top to bottom and front to back and bake until the cookies are set around the edges but still soft in the center, about 6 to 7 minutes more.
8. Remove the sheets to wire racks and immediately use the back of a round teaspoon or the end of a large-handled wooden spoon to make an indentation in the center of each cookie.
9. Place the chocolate and peanut butter in a medium heatproof bowl; set aside.
10. Place the cream in a small saucepan over medium heat and bring to a simmer.
11. Pour over the chocolate and peanut butter and let stand until the chocolate softens, about 5 minutes. Stir until evenly combined and smooth.Fill the indentation of each cookie with about 1 teaspoon of the ganache filling, sprinkle with the peanuts, and let sit until set, about 1 hour.