Instructions

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat or lightly grease them.
• In a large mixing bowl, beat 1 cup butter (softened) until light and creamy. Add 1 cup sugar and 3/4 cup powdered sugar and beat until well combined.
• Add the 3/4 cup vegetable oil and 2 eggs to the butter-sugar mixture and mix until combined.
• In a separate bowl, whisk together the dry ingredients: 1 1/2 tsp cornstarch, 1/2 tsp cream of tartar, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup cocoa powder, and 4 1/2 cups flour.
• Add the dry ingredients to the wet ingredients and mix just until combined. The dough will be thick.
• Use an ice cream scoop to portion the dough, roll each portion into a ball, and place the balls on the prepared baking sheets about 2 inches apart.
• Put the additional 1/4 cup sugar (set aside) into a small shallow bowl. Dip the bottom of a flat glass into that sugar, then gently press the sugared glass into the top of each dough ball to create an indentation. Re-dip the glass in the sugar as needed and repeat for all cookies.
• Bake the cookies for approximately 9 minutes. Immediately after removing the baking sheet from the oven, dip the glass in the reserved sugar again and press into each indentation while the cookies are hot to re-form the wells. Let the cookies cool completely on the baking sheet or transfer to a wire rack to cool.
• Make the peanut butter glaze: in a medium bowl stir together 1 cup creamy peanut butter, 6 TBSP butter (melted), 6 TBSP powdered sugar, and 1 tsp vanilla until smooth.
• Spoon about 1 TBSP of the peanut butter glaze into the well of each cooled cookie. Place 3–4 Brach's Milk Chocolate Double Dippers on top of the glaze on each cookie.
• Make the ganache: place 1 cup chopped chocolate or chocolate chips and 1 cup heavy cream in a microwave-safe bowl. Microwave at 50% power for 1 minute, remove and stir; microwave another 1 minute at 50% power, remove and stir. If the chocolate is not fully melted and smooth, microwave additional 30-second intervals at 50% power, stirring after each, until smooth and pourable.
• Drizzle the ganache over each cookie to cover the toppings as desired. Allow the ganache to set before handling.
• Store the cookies flat (do not stack) to protect the toppings.