These were a staple cookie in our house around Christmas so when I ran across this recipe it looked like it would be a lot of fun. The recipe we used growing up is probably the same one everyone used where you made peanut butter cookies and then topped with a Hershey’s Kiss.

The dough comes together super easily: you cream the butter, sugars, and vanilla, then mix in the peanut butter and egg. Once that’s smooth, you slowly add in the dry ingredients until everything pulls together. I scooped them out by the tablespoon, spaced them out on parchment-lined trays, and used a small measuring spoon to press little wells into the centers.

They bake up in about 12 minutes—you’ll want the edges golden and the middles still soft. As soon as they’re out of the oven, you just go back in and gently press the centers again so there’s plenty of space for the ganache.

While those cool, you melt together some chocolate and butter to make a simple ganache. I let it cool a bit before piping it into the cookies, and then let them set at room temp. You could pop them in the fridge if you want and I was super impatient and tried one before they were fully set but it was still delicious. Once the ganache firms up, you’ve got these soft, peanut buttery cookies with a rich chocolate center. Both my husband and I liked that it was more of a rich chocolate flavor rather than just the milk chocolate candy that’s used in the recipe most people use. We liked that a lot and it’s definitely a keeper for us.

Recipe Used: Epicurious