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1
Sift the flour and salt together into a mixing bowl and set aside.
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2
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
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3
Add the brown sugar, crumbling it with your hands as you add it to get rid of any lumps.
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4
Mix on medium-high speed until smooth, about 1 minute.
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5
Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
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6
Add the vanilla and mix until combined.
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7
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
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8
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
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9
Add the milk and peanut butter and mix until incorporated, about 30 seconds.
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10
Then add the remaining flour and mix until just combined.
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11
Remove the dough from the bowl, press it into a flat mound, and wrap it in plastic wrap.
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12
Let it chill in the refrigerator for at least 1 hour or up to 3 days.
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13
While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
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14
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size.
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15
Place the balls of dough about 1 inch apart on the prepared pans.
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16
Using your thumb or the back of a teaspoon measure, gently press the center of each dough ball to make an indentation in the top of each cookie.
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17
Chill the cookie dough on the sheets in the refrigerator for about 10 minutes.
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18
Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown.
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19
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
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20
While the cookies are cooling, prepare the ganache filling.
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21
Combine the milk chocolate chips, corn syrup, vanilla, and heavy cream in a mixing bowl and heat over a double boiler.
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22
Stir constantly with a rubber spatula or wooden spoon until the chocolate is fully melted and the ingredients have completely combined.
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23
Once the chocolate mixture is smooth, take the bowl off the heat and add the peanut butter, stirring vigorously until combined.
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24
Spoon the ganache filling into the indentations on each of the cookies.
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25
Let the ganache set at room temperature for 20 minutes.
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26
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
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27
Instead of using ganache, substitute 1/2 teaspoon of raspberry jam per cookie and fill the thumbprint of each cookie prior to baking.
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28
Bake as directed.
