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1
Preheat the oven to 325.
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2
Line 3 large baking sheets with parchment paper.
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3
In a medium bowl, whisk the flour with the baking powder and salt.
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4
In a large bowl, using a handheld electric mixer, beat the butter until creamy.
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5
Add the confectioners' sugar and peanut butter and beat until light and fluffy.
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6
Add the vanilla extract.
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7
Beat in the dry ingredients at low speed.
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8
Scrape the dough onto 3 sheets of plastic wrap and pat into logs about 2 1/2-inches in diameter.
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9
Refrigerate the logs until firm.
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10
Slice the logs 1/3 inch thick and arrange the cookies 1 inch apart on the baking sheets.
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11
Slightly flatten the cookies with your fingertips.
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12
Bake 1 sheet in the upper and 1 sheet in the lower third of the oven for 20 minutes, or until just golden; shift the sheets from top to bottom and front to back halfway through.
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13
Using a pestle or the bottom of a shot glass, gently make a 1 1/2-inch-round indentation in the center of each baked cookie.
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14
Let cool on the baking sheets.
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15
Repeat with the remaining cookies.
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16
Meanwhile, put the chopped chocolate in a medium heatproof bowl.
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17
In a small saucepan, bring the cream to a boil: Pour it over the chocolate and let stand until melted, then whisk until smooth.
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18
Let the ganache cool to room temperature, then spoon it into the cookie indentations.
