Chocolate Peanut Butter Thumbprint Cookies

In a large bowl with an electric handheld mixer cream together the softened butter, peanut butter, brown sugar, and white sugar until smooth. Add the egg and vanilla and continue mixing at high speed until fluffy.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt and add to the butter mixture. Mix at low speed just until combined.

Chill the dough for 30 minutes in the refrigerator.

Preheat the oven to 375℉ and line 2 large baking sheets with parchment paper. Take the dough out of the refrigerator and roll it into balls (using about 1 ½ tablespoons of dough per cookie). Arrange the cookie dough balls on the prepared pans, leaving at least 2 inches of spreading room between each cookie.

Bake the cookies one pan at a time in the preheated oven for 9-10 minutes or until beginning to crack on top. Remove the cookies from the oven and immediately use a round measuring spoon to press an indent into the hot cookies. Let cookies cool for 5 minutes on the pan and then transfer to a wire rack to finish cooling. Bake the remaining cookies.

While the cookies are cooling, heat the whipping cream in a small saucepan over low heat until just under boiling or in the microwave. Add the chocolate chips and let sit for 1 minute. Whisk the mixture briskly until the chocolate chips are completely melted and incorporated into a smooth ganache. Let cool slightly.

Add the cooled ganache to a piping bag or a sandwich bag with a tiny hole in the corner snipped off. Pipe about a teaspoon of ganache into each cookie's indent, then pipe a thin drizzle of ganache over top of each cookie. Place the cookies in the refrigerator for the ganache to set up. Take the cookies out of the refrigerator 30 minutes before serving. Enjoy!