Peanut Butter Ganache Thumbprint Cookies

In a medium sized bowl, combine flour, baking soda, and salt. Set aside.

With an electric mixer on medium speed, cream the butter for 1 minute. Add the brown sugar and granulated sugar and cream for another 2 minutes.

Add the egg and vanilla. Beat until combined, scraping the sides and bottom of the bowl if needed.

Add the peanut butter, beat until combined.

With the mixer on low, add the flour mixture until just combined.

Place the dough in an air tight container and chill for at least 2 hours.

Roll dough into tablespoon sized balls. Place in fridge. Preheat oven to 350°F.

Once oven is preheated, place cookie dough balls on lined baking sheets. Using your thumb or a measuring spoon, make a small indent in each ball. Bake for 10 minutes. Let cool on baking sheet for 5 minutes before transferring to a wire wrack to cool completely.

Ganache

While the cookies cool, make the ganache. Place the chopped chocolate in a heat safe bowl.

Heat the heavy cream in a small saucepan on medium heat until it just starts to bubble. Pour over chocolate and let sit for 2 minutes. Stir until smooth.

Spoon about 1/2 teaspoon of ganache (or more!) into each cookie. Let set in the fridge.