For the Cookies

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper or use a silicone baking sheet.
2. Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.Next add the egg and vanilla extract and continue beating until well incorporated.
3. In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chocolate chips. Beat until incorporated.
4. Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart. Bake for 9-11 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

For the Peanut Butter Filling

1. In a medium-sized mixing bowl combine the butter and peanut butter and beat until completely smooth and free of lumps. Add the powdered sugar and vanilla extract and beat until well combined

For the Chocolate Topping

For the best results, make the ganache once all the cookies have been topped with peanut butter.

1. Combine the chocolate and heavy cream in a microwave-safe bowl. Microwave at 50% power for 60-90 seconds until it’s melted and smooth. If the ganache is too thick, add additional heavy cream a couple teaspoons at a time until desired consistency is reached.

To Assemble

1. Use a medium-sized cookie scoop to place the peanut butter filling on top of the cookie. Use a knife or angle spatula to press and spread the filling over top of the cookies.
2. Freeze for 10-15 minutes until the peanut butter is firm.
3. Top with a spoonful of chocolate ganache and gently spread with a knife. Allow the ganache to set before serving.