The sultry chocolate spread is the perfect compliment to the nutty nuance of the crisp. A sprinkling of chopped peanuts to finish really enhances the peanut butter flavor.
- Yield: 36 cookies
- Preheat oven to 350°F.
- Butter a cookie pan or line with parchment paper. Mix together the egg, sugar, peanut butter. Chill if necessary to obtain consistency to roll into a ball. Form balls with a rounded teaspoon of dough and place on cookie pan. With the bottom of a glass, dipped in sugar, press the ball down into a 2” disk. Bake for 12 minutes or until done.
- Let cool.
- In the top of a double boiler, combine the chocolate, cream and water. Heat slowly, then stir to smooth. Spoon ½ tsp of the chocolate ganache onto each cookie. Sprinkle with chopped peanuts.