• In a large bowl, beat butter, granulated sugar, and light brown sugar until light and fluffy. I use my stand mixer but a hand mixer will also work.
• Add in the eggs and vanilla extract, mixing until fully combined.
• In a separate medium bowl, whisk together the dry ingredients - flour, cocoa powder, baking soda, baking powder, and kosher salt.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined. Cover the dough with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350°F (175°C). Using a cookie scoop, portion out the dough on the baking sheet, about 2 inches apart. Bake for 8-10 minutes, until the edges are set but the centers still look slightly soft.
• Remove from the oven. Let the cookies cool completely on the baking sheets.

For the Peanut Butter Filling

• In a medium bowl, beat together peanut butter and butter with a hand mixer until smooth. Gradually add confectioners’ sugar and mix until light and fluffy.
• Using a cookie scoop, place a ball of the peanut butter mixture in the center of each cookie. Spread the frosting over the cookies leaving just a small border around the edges.

For the Chocolate Ganache

• Add the chocolate and butter to the microwave-safe bowl. Microwave for 20 seconds, use a rubber spatula to stir the chocolate. Then microwave in 15 second intervals, stirring after each one, until melted and combined.
• Spoon a small amount of the chocolate ganache over each peanut butter center, just enough to cover the filling. Allow cookies to sit at room temperature until the chocolate sets, or place in the fridge briefly to help it firm up. Makes 36 cookies.