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1
Line 1 large baking sheet with parchment or silicone pan liner, or lightly grease it. Combine ingredients for the filling in a small, microwave safe bowl and microwave on high for 45 seconds to melt the chips. Stir until smooth and set aside on the counter.
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2
Mix flour, salt and baking soda in a small bowl with a whisk to combine. Cream butter and sugars until light yellow and doubled in volume, then fully incorporate peanut butter. Beat in the egg and vanilla until just combined. Mix in dry ingredients until combined. Refrigerate in the mixing bowl for 30 minutes.
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3
Meanwhile, preheat your oven to 375 degrees. Place 1 cup sugar in a small bowl. Remove dough from the fridge and take approximately 1 tablespoon of the cooled dough and roll it into a ball in your hands, roll in sugar, and place on baking sheet. Continue with the rest of the dough, making sure you leave 1 inch on either side of your dough balls on the cookie sheet to allow them to spread. Bake for 8 minutes exactly.
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4
Immediately when the cookies are done, take the back end of your spatula or another rounded , thin object and make an indent of the center of each cookie, about 1/2 inch to 1 inch wide, let cookies cool on parchment. Spoon 1 teaspoon of ganache into each cookie indention.
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5
Melt chocolate chips in Ziploc bag. Cut small section off the corner of bag and pipe melted chocolate upon the very top of the cookies.
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6
Fight off spouse, children, and grandchildren. Eat all the cookies yourself.
