for the filling:

• 1/4 cup peanut butter
• 1 cup semi-sweet/bittersweet chocolate

cookie dough:

• 1/2 cup butter, room temperature
• 1 cup peanut butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 2/3 cups flour
• 1 tsp baking soda
• pinch salt

for assembly:

• demerara sugar – or granulated – for rolling before baking

make the ganache:

Microwave the chocolate and peanut butter in 30 second spurts until melted. Refrigerate until thick enough to form 18 balls. Keep balls refrigerated until ready to use.

make the cookie dough:

Preheat oven to 350°F. Line baking sheets with parchment paper.

Cream butter and peanut butter with brown sugar until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt, and mix until dough forms.

to assemble:

Portion dough into 18 balls. With thumb, make hole in dough ball and insert a ganache ball. Completely seal balls and roll in sugar. Place on cookie sheet.

Bake for 10 minutes, rotating pans halfway through.

Cool completely before eating!