1
["Preheat oven to 350. Line a cookie sheet with parchment paper. (Bake one batch at a time--this recipe makes two batches, about 18 cookies). Mix 1 1/2 teaspoon of Ener-G Egg Replacer with 2 tablespoons warm water in a small bowl, whisking well, then set aside. Mix the dry ingredients together in a medium bowl: flour, cocoa, salt, baking powder and baking soda and set aside. In a large bowl, mix the butter and sugar together with a hand mixer until fluffy. Add mixed Ener-G Egg Replacer and pure vanilla extract and mix until creamy. Add the dry ingredients in thirds with a large spoon to the wet ingredients--use your hand to mix until it all comes together. (Note: If you over mix, your cookies will turn out hard.) Now, shape the dough into 1"" balls. Place on cookie sheet. Now, take your pinky and punch a little hole into the center of each ball--no need to go through the entire cookie. Just a hole to hold the peanut butter. Take the peanut butter and place in a zip lock baggie. Cut a hole on one end and (tying the other end with a twistie to keep it from coming out all over your hand)--dab each hole with about a teaspoon of peanut butter. Bake for 8 minutes. (They may seem a bit undercooked, this is okay, they will continue to bake on the cookie sheet as they cool.) Remove from oven and set aside. Meanwhile, make your ganache (which can be put on the cookies while they are warm, it will settle into a firm topping as cookies cool). Take a spoon and dip into the ganache and just hold it over each cookie and drizzle with ganache--allow a little bit of the peanut butter to peek out. Let cookies cool completely and store in an airtight container."]
