Buckeye Cookies (Chocolate Peanut Butter with Ganache)

These make the most delicious, decadent cookie.  A soft almost brownie like chocolate cookie topped with a whipped peanut butter frosting, and then a layer of ganache on top.  These cookies look and taste AMAZING!  There are three steps, but they are all super easy.  Just plan ahead so each part can cool.  Slightly adapted from Mel's Kitchen Cafe (made smaller cookies, decreased baking time).

INGREDIENTS

COOKIES:
 1 cup (7.5 ounces) granulated sugar
 1 cup (7.5 ounces) lightly packed light brown sugar
 1 cup (8 ounces, 16 tablespoons) butter, softened to room temperature (I use salted)
 1 teaspoon baking soda
 1/2 teaspoon salt
 2 large eggs
 1 teaspoon vanilla extract
 2 1/2 cups (12.5 ounces) all-purpose flour
 3/4 cup (2.25 ounces) natural unsweetened or Dutch-process cocoa powder (see note)

PEANUT BUTTER FROSTING:
 6 tablespoons (3 ounces) butter, softened to room temperature
 3/4 cup (6.75 ounces) creamy peanut butter
 2 cups (8 ounces) powdered sugar
 Pinch table salt
 1/2 teaspoon vanilla extract
 1/4 cup heavy cream

GANACHE:
 1 cup (6 ounces) chocolate chips (I use semisweet or bittersweet)
 1/2 cup heavy cream (see note)

INSTRUCTIONS

For the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silat.

In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar, brown sugar, butter, baking soda and salt, and mix until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed. Add the flour and cocoa and mix until combined.

Scoop the soft dough into about 1 tablespoon-sized mounds onto a parchment-lined baking sheet.  Press down just a little with a flat glass.

Bake for 8-10 minutes until the cookie is set around the edges and has a few crackles on the edges and top. Don't overbake; the cookies should be soft.   If the cookies are puffy, press down gently with a flat glass right out of the oven. Let the cookies cool completely.

For the frosting, in a stand mixer with the paddle attachment whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar 1/2 cup at a time and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.

For the chocolate ganache, place the chocolate chips in a medium bowl. Heat the cream until just below a simmer. Pour over the chocolate chips and let sit for 4-5 minutes. Stir until the mixture is smooth and glossy (it will start out looking grainy, but it will come together as you stir). It will thicken as it cools (and harden in the refrigerator). Let cool until room temperature before using.
Frost each cooled cookie with peanut butter frosting followed by a dollop of chocolate ganache (spread across the frosting). Refrigerate the cookies or serve at room temperature. The frosting and ganache will harden in the refrigerator. I like to take them out a few minutes before serving so they are chilled but have softened a bit.

Note: When I made these cookies I ended up with a lot of extra frosting and ganache.  So I made another half a batch of cookies a few days later and had just enough frosting and ganache for 2 dozen small cookies.